Food Thread: Autolyse For The Win And Infused Gin For The Loss!

The trick with sourdough bread is to get that wonderful tangy flavor while still having enough fermenting power to give the dough its last oomph during the final rise.

My breadmaking skills are adequate, but not good enough to create those glorious-looking breads that one finds in San Francisco, and now many other bread-centric places. So I tried a different technique, and it has proven to be both quite easy and quite successful.

Well...it's sort of an amalgam of a few different things that I have read about, but hell, it worked, and I am not proud. I have begun doing something called an autolyse, which is nothing more than mixing the flour and the water and letting it rest before you put anything else in the dough. It allows the dough to begin forming those compounds that make it stretchy, and allows more simple sugars to develop so the yeast can go to town.

I also doubled down on fermentation, but I went the long, cold route, because I figured that would give me that reserve of yeast (and bacteria) action for the final rise.

And it worked pretty well! The flavor was amazing, and while I didn't quite get the structure I was hoping for, it was damned good bread, with great crust. The only downside was that the bread was too tender! It was tough to slice, and probably wouldn't hold up as sandwich bread. But butter sure worked well!

******
Tri Tip! I haven't had it in years, and it is vanishingly rare around here. In fact I don't recall ever seeing it in the supermarket. But I sometimes buy meat from on-line purveyors, and recently I picked up a Tri Tip for laughs. But nobody was laughing last night...we were too busy eating it, because it turned out fantastically well.

Four hours in Sous Vide at 127 degrees, then chilled down to firm up and prevent it from overcooking while I was finishing it on the grill. I cooked it with some dry rub and some minced garlic, then a last sprinkle of dry rub before getting damned close to charred on the grill. I was dodging thunderstorms and luckily didn't get soaked!

I have no idea where Tri Tips are common and where they simply don't exist, but it is a cut that I will be pursuing with great focus and vigor!

******
Remember that basil gimlet I was ranting and raving about? It's a great drink for the summer months when ~~kudzu~~ basil is abundant and wonderfully fresh and fragrant. And with all of that extra basil just going to waste I figured that making a basil-infused gin would be a fine thing...allowing me to have the wonderful taste of summer long into the autumn.

Except it looks like piss and it tastes pretty bland. Maybe I waited too long and the basil I used was past its peak, or maybe it's just a dumb idea. Or maybe I didn't use enough basil or didn't let it infuse for long enough.

And all good things must come to an end, especially fresh basil. So I am stuck with mediocre infused gin and no fresh basil!

******
Remembering Vietnam: Heating C-Rations with a Pinch of C-4

Hmmm....I wonder how stable C-4 is, and whether there were some interesting accidents...

[Hat Tip: redc1c4]

******
I was looking for an interesting meatball recipe, and came up empty, but I did find another recipe for Carbonara that is simple and conforms to the traditional, rather than the bastardized dish (cream? what the hell!). Traditional Pasta Carbonara is a very basic dish, but when done well it is marvelous. It's just bacon and eggs with pasta, but there is nothing wrong with that combination.

I would garnish with a bit of chopped Italian parsley. It looks great and adds some counterpoint to the richness of the eggs and pork.

******

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

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

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Bread looks good

Posted by: Skip at October 17, 2021 03:00 PM (2JoB8)

2 Fist

Posted by: ghost of hallelujah at October 17, 2021 03:01 PM (sJHOI)

3 I love basil, not drinking it.
Making cheesesteak later because why not?

Posted by: Skip at October 17, 2021 03:03 PM (2JoB8)

4 Infuse the syrup, not the booze.

At least that's always been my thoughts.

Posted by: Bitter Clinger at October 17, 2021 03:03 PM (sx2jk)

5 I'm making an English-style steamed pudding today as an experiment. Basically you mix up the ingredients and then boil it for hours in a bain marie (the Brits call it a "pudding-basin" but it's a bain marie).

Think of it as a giant dessert tamale.

Posted by: Trimegistus at October 17, 2021 03:04 PM (QZxDR)

6 Ummmm - bread.

For me, the absolute worst part of trying to do keto.

Posted by: Tonypete at October 17, 2021 03:04 PM (mD/uy)

7 Infuse the syrup, not the booze.

Posted by: Bitter Clinger at October 17, 2021 03:03 PM (sx2jk)

I did a little bit of research and I am not sure that water will extract the compounds that make basil taste like basil...

Posted by: CharlieBrown'sDildo at October 17, 2021 03:04 PM (Q9lwr)

8 And since the weather's pretty mild today I'm going to stoke up the grill one last time and cook some burgers. You can argue about Carl's or Five Guys or Smashburger, but the best ones always come from your own back yard.

Posted by: Trimegistus at October 17, 2021 03:05 PM (QZxDR)

9 For me, the absolute worst part of trying to do keto.

Posted by: Tonypete at October 17, 2021 03:04 PM (mD/uy)

Yup. I allow myself carbs occasionally, but they have to be worth it. That's why baking great bread is so satisfying!

Posted by: CharlieBrown'sDildo at October 17, 2021 03:05 PM (Q9lwr)

10 Sourdough bread tastes like sour ass.

Went by my favorite BBQ trailer on the way home from the rifle range Friday and got a rack of ribs. Wonderful!

And speaking of gin, it's martini time! One olive only please. And no basil.

Posted by: Hairyback Guy at October 17, 2021 03:06 PM (R/m4+)

11 Basil, you're soaking in it!

If it was Toni Basil, I wouldn't mind at all.

Posted by: Tonypete at October 17, 2021 03:06 PM (mD/uy)

12 A friend of mine steeped basil leaves in Everclear, then mixed it with just a little simple syrup. Quite tasty!

Posted by: Trimegistus at October 17, 2021 03:06 PM (QZxDR)

13 Talking about yeast I'm on my second at the pub.

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:07 PM (hI6ly)

14 Not to cross the streams with the gardening thread, but if you really want fresh herbs in the fall and winter, CBD, you can grow them indoors in an Aerogarden or similar hydroponic setup.

Posted by: Art Rondelet of Malmsey at October 17, 2021 03:07 PM (fTtFy)

15 Good looking loaf. I've not made any bread in several months. Plus side is that I have lost 20 lbs. Minus side is I have no bread to eat. Been trying to keep my starter alive though.

Posted by: Javems at October 17, 2021 03:09 PM (AmoqO)

16 Made chili today (beans, no carrots) since we're finally getting fall weather in central OH

Posted by: ghost of hallelujah at October 17, 2021 03:09 PM (sJHOI)

17 hiya

Posted by: JT at October 17, 2021 03:10 PM (arJlL)

18 CBD, you can grow them indoors in an Aerogarden or similar hydroponic setup.

Posted by: Art Rondelet of Malmsey at October 17, 2021 03:07 PM (fTtFy)

I kill most things I try to grow, so the fact that I had ample basil for the entire summer was a bit of a miracle!

Posted by: CharlieBrown'sDildo at October 17, 2021 03:10 PM (Q9lwr)

19 Basil can be tricky, and sometimes it is a bit tasteless, I planted some this year and it is not very good at all, though I dried it for this winter. I will buy from a different seller next Spring.

My maceration is anise and star anise in cheap white rum. The flavor reminds me of my poor decisions as a young man, but even more, I add half an ounce when making crusts for fruit pie.

The rum seems to give a bit of lift and a bit of extra flavor to the crust, and the anise is a good counterpoint to what can be a heavy flavor from the fruit.

Posted by: Kindltot at October 17, 2021 03:10 PM (KbLYZ)

20 I gotta say whoever invented the bleu cheese olive was a genius. They are the best in martinis.

Posted by: Drink Like Vikings at October 17, 2021 03:11 PM (kR3Q3)

21 gotta sous vide that shit

Posted by: ghost of hallelujah at October 17, 2021 03:13 PM (sJHOI)

22 I was warned to never step on burning C4 because it will be compressed and likely blow a hole in your foot. You have to let it burn out.

I cannot imagine the fumes would add anything good to your food either, but "devil drives"

Posted by: Kindltot at October 17, 2021 03:13 PM (KbLYZ)

23 My boys LOVE pasta carbonara. They called it bacon and egg pasta.

I'd make a POUND of pasta. It would be gone. And if their friends were around..... couldn't make enough. It is a super easy and tasty dish.

Posted by: nurse ratched at October 17, 2021 03:14 PM (U2p+3)

24 Try my bread recipe in the horde cookbook. It makes a lovely crust, and the interior is delightfully moist. If you wait until it cools completely, it's easier to slice and firmer for sandwiches, but I find that it rarely lasts long enough to cool. It isn't sourdough, but it's really about the best.

Posted by: tcn in AK, Hail to the Thief at October 17, 2021 03:15 PM (qvjMx)

25 Does anyone have, or know someone who has, a root cellar you're actually using? About how far south can you get before it's too hot during the summer?

Posted by: Helena Handbasket at October 17, 2021 03:15 PM (ACi07)

26 That infused gin kinda looks like an extremely dehydrated person's urine. Pair with Bear Grylls.

Posted by: bear with asymmetrical balls at October 17, 2021 03:16 PM (QU5/8)

27 CBD, did you try mashing the basil before infusing? Might also be a good test of the quality of the basil.

Posted by: Drink Like Vikings at October 17, 2021 03:16 PM (kR3Q3)

28 Love Carbonara but if you don't eat it when it's done the leftovers will be sucked dry by the pasta. I never could find a way to loosen it up again.

Posted by: dartist at October 17, 2021 03:17 PM (+ya+t)

29 The grocery store here sells herbs for indoor growing. I actually get the basil and put it in the garden every year. Almost lost it as put it out to early this year.

Posted by: Skip at October 17, 2021 03:17 PM (2JoB8)

30 I'm having the last of the leftover red chile posole with pork for supper. I made it a few days ago and it came out really good.

Posted by: huerfano at October 17, 2021 03:17 PM (MzKgG)

31 C4 is actually quite stable. It'll only explode if set off with a blasting cap. It does burn nicely and worked well to heat C rats. Conversely, heat tabs take roughly 48 hours to heat up a canteen cup of coffee beyond tepid.

Posted by: Duke Lowell at October 17, 2021 03:17 PM (kTF2Z)

32 i infuse lots of booze. tried basil a couple times and it never worked that well for me either.

best ones i've made are cantaloupe tequila and smoked peppercorn gin

Posted by: DenverGregg at October 17, 2021 03:18 PM (0u5Wz)

33 Son #1 coming for dinner tomorrow.

Cornish game hens with homemade sausage cornbread stuffing with pecans and cranberries. A salad. Burrata with basalmic reduction drizzle and salt and pepper on sourdough for a starter. Cherry tomatoes on the side.

Posted by: nurse ratched at October 17, 2021 03:19 PM (U2p+3)

34 My boys LOVE pasta carbonara. They called it bacon and egg pasta.

Posted by: nurse ratched

Oh yeah - I'm a big fan, and thus the kids are too, of Pasta e Olio with a boatload of good pepper.

When I was a kid, Nonna would have 'toast parties' before Mass. She never bought a loaf of bread in her life so everything was homemade. She had a dedicated paint brush use to spread the butter. Oh my.

Posted by: Tonypete at October 17, 2021 03:19 PM (mD/uy)

35 Kindltot my basil grows well and smells fantastic as soon as you get near it. Maybe I will try to get another and keep it in the house as a potted plant. I will put a couple leaves in my salad every day.

Posted by: Skip at October 17, 2021 03:20 PM (2JoB8)

36 fwiw tri-tip is huge in california and places with refugees from there

Posted by: DenverGregg at October 17, 2021 03:20 PM (0u5Wz)

37 I do a modified sponge process, I use standard yeast and one cup of water and one cup of flour, and let it work and get foamy. This is to save on yeast, but also when I am using coarse ground flour or whole wheat it helps soak it throroughly.
I then add additional water and flour and salt to make bread.

My problem with sourdough is that I am having trouble getting it to rise correctly, so to get the flavor and a decent loaf I let a cup of starter work for 3-4 days until all the solids sink to the bottom and smells sour, and then I make a regular batch of starter and let it work only 4-8 hours and then add the two together. I get fresh yeast working hard AND the sourdough flavor.

As you can tell, I am not a purist.

Posted by: Kindltot at October 17, 2021 03:21 PM (KbLYZ)

38 A sous vide infusion would probably work.
I actually saw a video, although it may have been bitters.

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:21 PM (hI6ly)

39 Hey Mickey you're so fine
You're so fine you blow my mind

Posted by: Toni Basil at October 17, 2021 03:21 PM (VxC1e)

40 Hey Mickey you're so fine
You're so fine you blow my mind
Posted by: Toni Basil

She is now in her 70's and still can dance up a storm.

Posted by: Tonypete at October 17, 2021 03:22 PM (mD/uy)

41 Throw some basil and neutral alcohol in a bag and sous vide it. I'm actually not picking a fight with CBD.

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:23 PM (hI6ly)

42 23 My boys LOVE pasta carbonara. They called it bacon and egg pasta.

I'd make a POUND of pasta. It would be gone. And if their friends were around..... couldn't make enough. It is a super easy and tasty dish.

Posted by: nurse ratched at October 17, 2021 03:14 PM (U2p+3

I love the stuff too. I ordered it at a restaurant once and they brought it deconstructed; a plate of hot pasta with bacon, a cracked egg in a bowl and shredded cheese in another. Worked out OK

Posted by: Javems at October 17, 2021 03:25 PM (AmoqO)

43 Toni Basi > Basil Rathbone

Posted by: Cicero (@cicero43) at October 17, 2021 03:25 PM (VxC1e)

44 16 Made chili today (beans, no carrots)
Posted by: ghost of hallelujah at October 17, 2021 03:09 PM (sJHOI)

Likely story!

Posted by: m at October 17, 2021 03:25 PM (rk2/G)

45 Bottom sirloin (tri-tip) is HUGE on the west coast. It seems to be catching on elsewhere as it is Much tastier than top sirloin. Second fav cut behind rib-eye.

Posted by: Butch at October 17, 2021 03:27 PM (gY8Ir)

46 Toni Basi > Basil Rathbone
Posted by: Cicero (@cicero43) at October 17, 2021 03:25 PM (VxC1e)

Do you have a recipe for this basil rath bone?

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:28 PM (hI6ly)

47 did you try mashing the basil before infusing?

Posted by: Drink Like Vikings at October 17, 2021 03:16 PM (kR3Q3)

I thought about it, and in hindsight I should have. I shook the fresh basil version so mashing may have gotten me closer to what I want.

Posted by: CharlieBrown'sDildo at October 17, 2021 03:28 PM (Q9lwr)

48 Throw some basil and neutral alcohol in a bag and sous vide it. I'm actually not picking a fight with CBD.
Posted by: Brother Northernlurker just another guy at October 17, 2021 03:23 PM (hI6ly)

I mix sesame oil and ground and chopped chili peppers (and maybe ginger) and pressure cook them in those half-cup mini canning jars to make chili oil. The heating seems to extract the flavor and the heat better than just soaking the chilies in oil.

It is as ferocious as your chilies, by the way.

Posted by: Kindltot at October 17, 2021 03:29 PM (KbLYZ)

49 Cornish game hens with homemade sausage cornbread stuffing with pecans and cranberries. A salad. Burrata with basalmic reduction drizzle and salt and pepper on sourdough for a starter. Cherry tomatoes on the side.
Posted by: nurse ratched at October 17, 2021 03:19 PM (U2p+3)

I made a pair of game hens in the air fryer last week and they turned out great. Just rubbed them with butter then salt and pepper then air fried for about an hour on 275.

Posted by: Hairyback Guy at October 17, 2021 03:30 PM (R/m4+)

50 Sourdough with almost too much yeast....perfect.

Posted by: Humphreyrobot at October 17, 2021 03:31 PM (dHB/y)

51 Scored some seasoned pear and apple branches for the smoker. Tasty with chicken or pork.

Posted by: Mr Aspirin Factory at October 17, 2021 03:33 PM (f800v)

52 Just to be clear I would never pick a flight with CBD. He packs a mighty banhammer.

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:33 PM (hI6ly)

53 That sourdough looks very good I'd like to try a slice but I'm not really a bread guy.

Tonight is chicken breast sweet potato and radish in the slow cooker with lots of paprika on chickpea pasta.

Posted by: San Franpsycho at October 17, 2021 03:34 PM (EZebt)

54 CBD is not from the west coast it seems. Being from CA, tri-tip was common. A few years ago you could find it for under $3/lb untrimed (so about 20% fat). After moving to Texas....can't find it.

Historically, tri-tip was never common because you only got 2 cuts per cow and the butcher would just cut the tri-tip into steak strips or grind it up. It wasnt until it picked up w/ the Santa Maria style that it got popular.

Also, hint...do a 10+ hour soak when you sous vide it and sear in pan.

Posted by: redchief at October 17, 2021 03:34 PM (Kab4E)

55 I'm thinking it's time to leave the pub and pick up something to eat on my way home.

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:36 PM (hI6ly)

56 Wonder if autolyse is similar to adding a shot of vodka or brandy to the flour to make it hyrdophilic? My Grandma left the recipe for poonchkas (phonetic spelling actual is something like pazki) but mom and my aunts and cousins could never get them to come out right. Turns out for whatever reason she left out the secret ingrediant of alcohol. My sister came across another recipe for a pastry that used alcohol and decided to try it and Voila! Grandma's poonchkas returned!
FYI: Poomchkas are like a Bismark but the dough is sweeter and more breadlike.

Posted by: Fritzy at October 17, 2021 03:36 PM (VY+MJ)

57 I'm actually not picking a fight with CBD.

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:23 PM (hI6ly)

Hah!

I think heating the basil will change its flavor, although it will undoubtedly extract more of it.

Posted by: CharlieBrown'sDildo at October 17, 2021 03:36 PM (Q9lwr)

58 I tried the autolyze out of Peter Reinhart's "The Bread Baker's Apprentice".

It worked pretty well. My major observable was that breads made the standard way were usually best with the first day or two after baking. Made Reinhart's way, they hit their peak at about the 2-3 day mark, i.e. the best flavor was delayed.

Posted by: Additional Blond Agent, STEM Guy at October 17, 2021 03:37 PM (ZSK0i)

59

TriTip, in it's typical butchering, has grain running two different directions, which you must be cognizant of when slicing for service.

Sear and BBQ over oak etc., or sear and roast until about 125 (my preference) to 130 internal (not so good preference).

Posted by: My Pimp Shot My Dealer at October 17, 2021 03:38 PM (tJk1z)

60 Posted by: redchief at October 17, 2021 03:34 PM (Kab4E)

I lived in CA for 20 years. I used to eat Tri Tip a lot!

Posted by: CharlieBrown'sDildo at October 17, 2021 03:38 PM (Q9lwr)

61 BTW I assume CBD's banhammer arm is massive and ripped while his other arm is kind of skinny.

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:38 PM (hI6ly)

62 For those of you following along at home, there is a mistake (!!?) in the Semolina Sesame Bread recipe on page 88 of TDG.

The recipe as written lists 3 teaspoons salt - that is only correct if you use Kosher salt. If you use regular iodized table salt, use 1 1/2 teaspoons.

Thank you to the Moron that brought this to my attention! You are a Saint!

(Your secret is safe with me)

Posted by: Tonypete at October 17, 2021 03:43 PM (mD/uy)

63 CBD. I was looking for an interesting meatball recipe, and came up empty,

I've found many recipes turn out to rubbery. (Best description I've got)

More fat? Less binder?

Posted by: Golfman at October 17, 2021 03:43 PM (hOMhY)

64 *too

Posted by: Golfman at October 17, 2021 03:44 PM (hOMhY)

65 Ivermectini is the horse pasta.

Posted by: Dr. Varno at October 17, 2021 03:44 PM (vuisn)

66 One of the bartendresses is a blonde girl who is very pretty but she has absolutely no back porch.
Sad.

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:45 PM (hI6ly)

67 I'm not a big time bread snob, though I did rather like the ciabatta clusters at Kowalski's when I lived in MN.

Posted by: CppThis at October 17, 2021 03:46 PM (UewuT)

68 I was looking for an interesting meatball recipe, and came up empty,

I've found many recipes turn out to rubbery.

Posted by: Golfman

Chef John's basic meatball recipe at Food Wishes is a good place to start. Mine are similar.

https://is.gd/9TmW6s

Posted by: Tonypete at October 17, 2021 03:47 PM (mD/uy)

69 There's a simple trick for Basil infusions - and that is that 80 proof or even 100 proof is too weak. it extracts badly, leaves something looking vaguely like tea in color, and has almost no basil flavor.

Get something strong, as strong as you can find. I recommend the 190 proof Everclear, not the 150 proof. If your state bans it, you can cross a border. The basil flavor comes out strong, and the extract is a pleasant green. But you wouldn't want to drink it.

Now you can dilute it to half strength. You can use distilled water or simple syrup if you want a liqueur, or whatever ratio of the two you want. It will stay green, or mostly green, and have a strong flavor of basil

Posted by: Old Toby at October 17, 2021 03:47 PM (v1g3S)

70 The recipe as written lists 3 teaspoons salt - that is only correct if you use Kosher salt. If you use regular iodized table salt, use 1 1/2 teaspoons.

Makes note in Kindle version. Time to try that recipe.

Posted by: Additional Blond Agent, STEM Guy at October 17, 2021 03:48 PM (ZSK0i)

71 One of the bartendresses is a blonde girl who is very pretty but she has absolutely no back porch.
Sad.
Posted by: Brother Northernlurker just another guy at October 17, 2021 03:45 PM (hI6ly)

Tell Brie to make you another drink.

Posted by: Mr Aspirin Factory at October 17, 2021 03:48 PM (f800v)

72 It's 2021 so we have candy corn in bratwurst.

https://bit.ly/3mZYBKp

Posted by: Anonosaurus Wrecks Now With Pumpkin Spice! at October 17, 2021 03:48 PM (d9FiS)

73 Posted by: Brother Northernlurker

Be not afraid.

CBD is a marshmallow.

Posted by: nurse ratched at October 17, 2021 03:48 PM (U2p+3)

74
And all good things must come to an end, especially fresh basil.

And it's the same with the wildwood weed.

Posted by: Bertram Cabot, Jr. at October 17, 2021 03:49 PM (63Dwl)

75 It worked pretty well. My major observable was that breads made the standard way were usually best with the first day or two after baking. Made Reinhart's way, they hit their peak at about the 2-3 day mark, i.e. the best flavor was delayed.
------------
My favorite bread book. Pain a l Ancienne was my favorite. With a French name it has to be good right? A real shame bread is no good for you.

Posted by: dartist at October 17, 2021 03:49 PM (+ya+t)

76 Greetings:

It usually took more than a pinch of C-4. C-4 was like a putty so it rolled into a ball real well, usually about an inch in diameter. That would boil up a canteen cup of water pretty well.

Our medics loved the bags C-4 came in for their gear and supplies.

Those blue (stereo???) tabs we were supposed to use to heat stuff were forever and for suck.

Posted by: 11B40 at October 17, 2021 03:50 PM (uuklp)

77 Posted by: Brother Northernlurker

Be not afraid.

CBD is a marshmallow.
Posted by: nurse ratched at October 17, 2021 03:48 PM (U2p+3)

Heh

Posted by: Brother Northernlurker just another guy at October 17, 2021 03:50 PM (hI6ly)

78 It's 2021 so we have candy corn in bratwurst.

https://bit.ly/3mZYBKp
Posted by: Anonosaurus Wrecks Now With Pumpkin Spice!

Oof! Honestly? There is no end to the indignities slojoe will impose upon us.

Posted by: Tonypete at October 17, 2021 03:52 PM (mD/uy)

79 Meatballs.
Add some sweated mire poix, half cup of instant oatmeal, half cup panko, dash of fish sauce, beaten egg.

Posted by: San Franpsycho at October 17, 2021 03:52 PM (EZebt)

80 Anonosaurus, that is just so wrong, so many different ways ... yet it all made sense when I saw it was Madison, state capital of stupid commie bastardism.

Posted by: sock_rat_eez (jDHSU) at October 17, 2021 03:53 PM (jDHSU)

81 Made a pork tenderloin yesterday using a new recipe that said to use smoked paprika in the rub. It was okay but the paprika kind of dominated so ended up with a lot leftover. Decided to make it into chili. Threw a bunch of stuff in the pot including some leftover green salsa and some peach salsa along with the onions,garlic diced tomatoes and some pickled jalapenos. Intend to add black beans towards the end. Should be done later.

Posted by: sharon(willow's apprentice) at October 17, 2021 03:53 PM (Y+l9t)

82 I've found many recipes turn out to rubbery. (Best description I've got)

More fat? Less binder?
------------
Don't fry or bake them. Put them in the sauce raw with pieces of sausage and don't stir for half an hour or so. Tender as can be.

Posted by: dartist at October 17, 2021 03:54 PM (+ya+t)

83 59

TriTip, in it's typical butchering, has grain running two different directions, which you must be cognizant of when slicing for service.

Sear and BBQ over oak etc., or sear and roast until about 125 (my preference) to 130 internal (not so good preference).

Posted by: My Pimp Shot My Dealer at October 17, 2021 03:38 PM (tJk1z)

This is where knowing how to slice it comes into play. When you slice it against the grain, you get a much better slice to eat.

Posted by: redchief at October 17, 2021 03:54 PM (Kab4E)

84 I add some minced dates to meatballs for a little sweetness.

Posted by: Mr Aspirin Factory at October 17, 2021 03:56 PM (f800v)

85 Posted by: Old Toby at October 17, 2021 03:47 PM (v1g3S)

Interesting!

I will try it next summer. Thanks...

Posted by: CharlieBrown'sDildo at October 17, 2021 03:57 PM (Q9lwr)

86 Tri tip begs marination.

Red wine, garlic, dijon mustard and some olive oil. A couple days. Seared in a blazing grill, then slow cooked.

Or lime, tequila and cilantro.

But. It must be marinated.

Posted by: nurse ratched at October 17, 2021 03:58 PM (U2p+3)

87 Can't basil be grown indoors? Most grocery stores sell the plants for just a couple of bucks. Also rosemary, though my attempt at maintaining a rosemary plant went bad after a few months.

Posted by: CppThis at October 17, 2021 04:00 PM (UewuT)

88 We always sous vide our tri-tips

Posted by: It's me donna at October 17, 2021 04:00 PM (RLGan)

89 I find macerating fresh herbs with a mortar and pestle and then adding to the alcohol, then straining, works well.

Posted by: nurse ratched at October 17, 2021 04:00 PM (U2p+3)

90 Made hummus with some pistachio butter along with tahini. OMG.

Posted by: vivi at October 17, 2021 04:02 PM (USW1s)

91 Intend to add black beans towards the end. Should be done later.
Posted by: sharon(willow's apprentice) at October 17, 2021 03:53 PM (Y+l9t)

That sounds just esoteric enough to be tasty. Let us know how it turns out...

Posted by: Additional Blond Agent, STEM Guy at October 17, 2021 04:03 PM (ZSK0i)

92 Meatballs.
Add some sweated mire poix, half cup of instant oatmeal, half cup panko, dash of fish sauce, beaten egg.

Posted by: San Franpsycho at October 17, 2021 03:52
------------------------

How sweating mirepoix differ from saute'ing? Length of time?

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at October 17, 2021 04:04 PM (ju2Fy)

93 I need an editor.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at October 17, 2021 04:05 PM (ju2Fy)

94 Remembering Vietnam: Heating C-Rations with a Pinch of C-4
------
Heating Charlie with a pinch of M60.

Posted by: Anon at October 17, 2021 04:06 PM (2s5ij)

95 But. It must be marinated.

Posted by: nurse ratched at October 17, 2021 03:58 PM (U2p+3)

Or the superior technique...sous viding!

Posted by: CharlieBrown'sDildo at October 17, 2021 04:07 PM (Q9lwr)

96 Tri-tip is huge in California.

I marinate mine in fresh lemon juice, minced garlic and some bbq sauce for at least four hours. The cut can be kind of tough so the lemon juice helps tenderize.

Love this on the bbq--the sauce will crust and it is just delicious!

Posted by: Sunny at October 17, 2021 04:07 PM (Q47Lc)

97 We have a stainless muddler which works very well to bruise herb leaves. And the word muddle is just so much fun to say.

It even helps a dry rub mixture become more aromatic.

Posted by: OldDominionMom at October 17, 2021 04:08 PM (dH/BH)

98
Except it looks like piss and it tastes pretty bland.

Or perhaps you had a medical test sample that you lost track of ... and this was it.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at October 17, 2021 04:08 PM (pNxlR)

99 only 4 hours sous vide for tri tip? seems like too little time to tenderize.

Posted by: JayInAmes at October 17, 2021 04:09 PM (PSj2D)

100 Last night, I made grilled smaswhburgerrs, which seems to be a great and good thing.
The secret?
Smash them before you start cooking. I used this guy's method:
https://www.reddit.com/r/grilling/
comments/opqdlh/s

mashburgers_on_the_grill_or_how_
to_grill_burgers/

Tips:
1) 80/20 ground beef for maximum flavor and juiciness.
2) Grill needs to be very hot. I set my wood pellet grill to 500*.
3) Watch carefully. You probably won't cook any longer than 2 min max
The great thing about smash burgers is the increased sear/carmelization per unit burger. Very yummy.
Give it a whirl.

Posted by: naturalfake at October 17, 2021 04:11 PM (5NkmN)

101 And the word muddle is just so much fun to say.
Posted by: OldDominionMom

That's the word I was hunting for, instead of mash. Must be amateur hour over here.

Posted by: Drink Like Vikings at October 17, 2021 04:11 PM (kR3Q3)

102 Jeepers.

Boil meat in plastic. Sounds yummy!

Posted by: nurse ratched at October 17, 2021 04:11 PM (U2p+3)

103
Finished prepping and rebagging 3 pounds of thick slice bacon (bulk purchase) and 4-1/2 pounds of mild Italian sausage.

Not sure what we're doing for dinner this evening.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at October 17, 2021 04:12 PM (pNxlR)

104 90 Made hummus with some pistachio butter along with tahini. OMG.

Posted by: vivi at October 17, 2021 04:02 PM (USW1s)

Dang, that sounds awesome!

Posted by: OldDominionMom at October 17, 2021 04:12 PM (dH/BH)

105 If not already mentioned... tri-tip is somewhat particular to the south of the border crowd. We love it, and when we find some we typically buy a couple. I smoked one a few months ago and it was fabulous.

Fabulous...

Posted by: Martini Farmer at October 17, 2021 04:13 PM (BFigT)

106 We had some wonderful chicken enchiladas in mole sauce last night. Garnished with sesame seeds of all things. Have to settle for wings tonight... Gonna make pork in adobo later in the week.

Posted by: CrotchetyOldJarhead at October 17, 2021 04:14 PM (l1zez)

107 I would try a meat tender hammer on the basil to break it up yet keeping it intact will never make basil gin but wold try it.
Had a microbrew double hazy IPA that was too sweet and was like orange peels that didn't like it yet finished . I have to recharge tablet a bit

Posted by: Skip's Phone at October 17, 2021 04:15 PM (HvE6X)

108 Jeepers.

Boil meat in plastic. Sounds yummy!
Posted by: nurse ratched at October 17, 2021 04:11 PM (U2p+3)

We mock what we don't understand.

Posted by: Austin Millbarge at October 17, 2021 04:15 PM (ZSK0i)

109 Must be amateur hour over here.
Posted by: Drink Like Vikings at October 17, 2021 04:11 PM (kR3Q3)

Mashing and smashing can be fun, too. Depends on the mood in the room at the time.

Posted by: OldDominionMom at October 17, 2021 04:15 PM (dH/BH)

110 90 Made hummus with some pistachio butter along with tahini. OMG.
Posted by: vivi at October 17, 2021 04:02 PM (USW1s)

Yum!

Where on earth did you find pistachio butter? That sounds amazing all on its own!

Posted by: Moki at October 17, 2021 04:16 PM (JrN/x)

111
Or the superior technique...sous viding!

Posted by: CharlieBrown'sDildo at Oc

You guys are doing it wrong, my grandpa is rolling in his grave. You roll it in a mixture of garlic powder salt, pepper, maybe a little parsley and BBQ it over red oak. Maybe 30-45 minutes.

Posted by: CaliGirl at October 17, 2021 04:17 PM (9mPbX)

112 We mock what we don't understand.
Posted by: Austin Millbarge at

Sorry. There is no evidence that tells me there is NO migration of plastic to your food when immersed in plastic and heated for hours on end. Plus, yuck.

Posted by: nurse ratched at October 17, 2021 04:19 PM (U2p+3)

113 Except it looks like piss and it tastes pretty bland.

Oh, your Manhattans aren't that bad, CBD.

You should try shaking them.

Posted by: naturalfake at October 17, 2021 04:20 PM (5NkmN)

114 [duck and cover!]

Posted by: Additional Blond Agent, STEM Guy at October 17, 2021 04:21 PM (ZSK0i)

115
Sorry. There is no evidence that tells me there is NO migration of plastic to your food when immersed in plastic and heated for hours on end. Plus, yuck.
Posted by: nurse ratched

The plastic itself is not likely to migrate, but additives within it could likely do so. Not good, for sure.

The whole "boil in the bag" craze for vegetables and other items that flooded the marketplaces starting some years ago never held any appeal for me.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at October 17, 2021 04:25 PM (pNxlR)

116 Tri tip is California BBQ. I rub it with cider or wine vinegar, make a paste of garlic, salt, black pepper, and oil. Maybe add some rosemary. Coat the roast with this and let it sit for a few hours or overnight. Smoke for about an hour per pound at 200 degrees, max. Then sear over direct heat - wood fire if that can be managed, mopping with BBQ sauce as you go. Do not count on left overs...

Posted by: Joe Kidd at October 17, 2021 04:25 PM (ZJ4XO)

117 A couple years ago I was urged by my liquor store dude to try an "infused gin." Smelled like perfume and tasted about as you'd expect... nasty. I couldn't find anything to do with it but sip on it. Took me months and months to drain that shit.

And, no... it made horrible Martinis. Vomit inducing.

Posted by: Martini Farmer at October 17, 2021 04:26 PM (BFigT)

118 I microwave in bag. Hopefully I get a bit different (and better) partitioning of the additives than by boiling.

Posted by: Additional Blond Agent, STEM Guy at October 17, 2021 04:26 PM (ZSK0i)

119 Posted by: nurse ratched at October 17, 2021 04:19 PM (U2p+3)

Do you have any Teflon pans?

You are exposing your food to PTFE at much higher temps than the plastic in the sous vide bags.

Posted by: CharlieBrown'sDildo at October 17, 2021 04:30 PM (Q9lwr)

120 I'm finishing my drinking day with a blue margarita and I'm fascinated with the concept that the ancient people did not know the color blue.

Posted by: Brother Northernlurker just another guy at October 17, 2021 04:30 PM (cSyAR)

121 We smoked a pork shoulder last week. Rubbed it down with coarse brown sugar, garlic, oregano, cumin, salt and red chili pepper. Smoked it using apple chips ans spritzed every 1/2 hour or so with apple cider vinegar. No. Leftovers.

Posted by: CrotchetyOldJarhead at October 17, 2021 04:32 PM (l1zez)

122 Maybe we need to spotlight good recipes made with canned meat. Those days may be coming.

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 04:32 PM (Mzdiz)

123 I'm finishing my drinking day with a blue margarita and I'm fascinated with the concept that the ancient people did not know the color blue.

Posted by: Brother Northernlurker just another guy at October 17, 2021 04:30 PM (cSyAR)

They had blue skies, didn't they?

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 04:33 PM (Mzdiz)

124 Speaking of gin -

Citadelle Gin Jardin d'Ete is great stuff.

It's a limited time(?) variation on their regular gin. It has more citrus with yuzu and melon, BUT the important thing is that Citadelle has used a very light hand with the atypical ingredients.

I usually prefer very traditional gins, however this makes excellent G&Ts, Gimlets, and Last Word cocktails.

The flavor is lighter so for a cocktail like the Last Word use about a 1/3 more gin to balance out.

I give it the highly regarded naturalfake Seal of Approval.

Posted by: naturalfake at October 17, 2021 04:34 PM (5NkmN)

125 Now I'm hungry again. PBJ? Yeah, PBJ.

Posted by: Eromero at October 17, 2021 04:35 PM (0OP+5)

126 They had blue skies, didn't they?
Posted by: Miley, the Duchess

No. Jeff Lynne had not yet formed ELO.

https://youtu.be/aQUlA8Hcv4s?t=16

Posted by: Tonypete at October 17, 2021 04:35 PM (mD/uy)

127 They had blue skies, didn't they?
Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 04:33 PM (Mzdiz)

You'd think but Homer spoke of the wine dark seas.

Posted by: Brother Northernlurker just another guy at October 17, 2021 04:35 PM (cSyAR)

128 86 Tri tip begs marination.

Red wine, garlic, dijon mustard and some olive oil. A couple days. Seared in a blazing grill, then slow cooked.

Or lime, tequila and cilantro.

But. It must be marinated.

Posted by: nurse ratched at October 17, 2021 03:58 PM (U2p+3)

I'm going against the crowd here in I prefer to do mine w/ a rub instead of marinade. A good heavey rub, let it sit uncovered in the fridge overnight gives you a nice crusty outside. Marinades I've found tend to increase flare ups on the grill and if you dont catch it, then you have a chared triptip.

Posted by: redchief at October 17, 2021 04:36 PM (Kab4E)

129 You'd think but Homer spoke of the wine dark seas.

Posted by: Brother Northernlurker just another guy at October 17, 2021 04:35 PM (cSyAR)

At least he had red wine...

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 04:38 PM (Mzdiz)

130 I give it the highly regarded naturalfake Seal of Approval.

Posted by: naturalfake at October 17, 2021 04:34 PM (5NkmN)

I'll give it a shot...

And...Good description of gins and why so many of the new crop are pretty much crap.

Posted by: CharlieBrown'sDildo at October 17, 2021 04:38 PM (Q9lwr)

131 I'm going against the crowd here in I prefer to do mine w/ a rub instead of marinade. A good heavey rub, let it sit uncovered in the fridge overnight gives you a nice crusty outside. Marinades I've found tend to increase flare ups on the grill and if you dont catch it, then you have a chared triptip.

Posted by: redchief at October 17, 2021 04:36 PM (Kab4E)

I use a rub as well.

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 04:38 PM (Mzdiz)

132 Gad, I'm slow. I was trying to make the cartoon work with the Amish, not rabbi's.

Sigh.

Posted by: blake - semi lurker in marginal standing (2SdPm) at October 17, 2021 04:40 PM (2SdPm)

133 You'd think but Homer spoke of the wine dark seas.

Yes - William Gladstone pointed out Homer's description of colors - honey was described as green, and no mention of blue at all..

Posted by: Joe Kidd at October 17, 2021 04:41 PM (ZJ4XO)

134 You are exposing your food to PTFE at much higher temps than the plastic in the sous vide bags.
Posted by: CharlieBrown'sDildo at October

I do not. I have ceramic coated iron.

Posted by: nurse ratched at October 17, 2021 04:41 PM (U2p+3)

135
I have stepped away from using no-stick cookware in favor of stainless steel (for boiling) and cast iron (for sauteed items and stewing).

Perfluorooctanesulfonic Acid (PFOS) and Perfluorooctanoic Acid (PFOA) leaching from the non-stick cooking surfaces and into the food chain has always seemed fishy to me. "Fishy" as in "more likely than not" getting into our gullets.

Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at October 17, 2021 04:41 PM (pNxlR)

136 So, I figured put why the Babylon Bee is so funny and on point. One of the senior writers is Frank J. Fleming, of the blog IMAO from back in the early days of the blogosphere. He is hilarious.

Mmmm, food.

I like food.

Posted by: Sharkman at October 17, 2021 04:42 PM (VSUFO)

137 Just finished grilling (and then eating) Bulgogi Burgers. Mix some nice fatty ground beef with some Korean Bulgogi Marinade. Let it sit in the fridge for a couple of hours, then form into patties. Grill over wood. I eat mine on a toasted bun with some mayonnaise and onions. Doesn't need anything else.

Posted by: Trimegistus at October 17, 2021 04:43 PM (QZxDR)

138 Has anyone tried the new rage to oven-bake twisted bacon?

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 04:44 PM (Mzdiz)

139
I'm fixin' to open a can of dinty moore beef stew in a bit, but that probably doesn't count

Posted by: AltonJackson at October 17, 2021 04:45 PM (DUIap)

140 I dry rub my bone in prime rib roasts. Let them dry out in the fridge for a day.

High heat to seal in flavor and get a crust, then low and slow. And cool all the way to room temp. Then gently reward to 300. Rest again. Slice and serve.

Posted by: nurse ratched at October 17, 2021 04:45 PM (U2p+3)

141 Perfluorooctanesulfonic Acid (PFOS) and Perfluorooctanoic Acid (PFOA) leaching from the non-stick cooking surfaces and into the food chain has always seemed fishy to me. "Fishy" as in "more likely than not" getting into our gullets.
Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at October 17, 2021 04:41 PM (pNxlR)
------------

Eh, it's non stick, so, just slides right on through, right? Especially if you cook with butter.

Science!

Posted by: blake - semi lurker in marginal standing (2SdPm) at October 17, 2021 04:47 PM (2SdPm)

142 137 Just finished grilling (and then eating) Bulgogi Burgers. Mix some nice fatty ground beef with some Korean Bulgogi Marinade. Let it sit in the fridge for a couple of hours, then form into patties. Grill over wood. I eat mine on a toasted bun with some mayonnaise and onions. Doesn't need anything else.
Posted by: Trimegistus at

I can see that with some cucumber kimchee!

Posted by: nurse ratched at October 17, 2021 04:47 PM (U2p+3)

143 110- I am lucky in that I live in NYC and there's a gourmet store for chefs in my old neighborhood. It's pistachio puree and expensive AF, because it comes in a huge tub and it's imported from Sicily.

I mean, really expensive, like once-a-year expensive.

It's at SOS-chef.com.

You can find smaller/less expensive containers by searching for 'pistachio Cream" or Pistachio butter." You gotta look at the ingredients, though, because a lot of places sell pistachio cream/butter for use in desserts and they add sugar or cream. Which is good too, but might taste odd when making pasta with pistachio cream.

The store is a destination - you can get harissa made with cherries, or any kind of herb you can imagine.

Posted by: vivi at October 17, 2021 04:47 PM (USW1s)

144 I dry rub my bone in prime rib roasts.

Strangely enough, so does Kurt.

Posted by: naturalfake at October 17, 2021 04:48 PM (5NkmN)

145 But. Perspective.

100% of people who drink water die

And if you don't drink water, you die faster.

So. Enjoy life and food and drink and love.

Posted by: nurse ratched at October 17, 2021 04:48 PM (U2p+3)

146 Started the day with cream o'wheat, then catfish and chikin w/taters, strawberry cream pie. And for supper I was leaning strong toward PBJ before AltonJackson goes off on Dinty Moore beefstew.

Posted by: Eromero at October 17, 2021 04:50 PM (0OP+5)

147 as anyone tried the new rage to oven-bake twisted bacon?

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 04:44 PM (Mzdiz)
--------------------
No. Quick search says it takes twice as long to bake.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at October 17, 2021 04:50 PM (ju2Fy)

148 Has anyone tried the new rage to oven-bake twisted bacon?

Posted by:�Miley, the Duchess

I do that with the additional step of a coating of brown sugar. They hold up quite well as swizzle sticks for bourbon drinks.

Posted by: CharlieBrown'sDildo at October 17, 2021 04:50 PM (Q9lwr)

149 Strangely enough, so does Kurt.

Posted by: naturalfake at October 17, 2021 04:48
-------------------

That must hurt.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at October 17, 2021 04:52 PM (ju2Fy)

150 Sup, y'all? Leg one of the maniacal drive is done.

Posted by: Weasel at October 17, 2021 04:54 PM (RU7AW)

151 We love tri-tip on the grill. We salt and pepper the steaks 4 hours to 2 days ahead of time. Throw them on a hot grill to brown and cook to rare/medium rare. Simple, and leftovers are great!

Posted by: Emmie at October 17, 2021 04:54 PM (t62xj)

152 I think the "discovery of color" goes from white to black to red, to yellow to green and then to blue. I am not sure where purple comes in but Brown was invented last.

The first part comes for PIE recreations, and the others from review of other cultures

Posted by: Kindltot at October 17, 2021 04:55 PM (KbLYZ)

153 At a Ruby Tuesday next to the hotel. Waitress called me honey!

Posted by: Weasel at October 17, 2021 04:55 PM (RU7AW)

154 My mom makes bread better than any SF Cali trash, and she even figured out how to do it at 9000 ft. Took years, but she figured it out.

Posted by: The Rt. Rev. Yudhishthira's Dice at October 17, 2021 04:56 PM (cTqLg)

155 Waitress brought my iced tea. Now I'm "sweetie"

Posted by: Weasel at October 17, 2021 04:58 PM (RU7AW)

156 I'm fixin' to open a can of dinty moore beef stew in a bit, but that probably doesn't count

Posted by: AltonJackson at October 17, 2021 04:45 PM (DUIap)

No, but that stuff is awesome! We serve it over rice, like we did on my freshman trip in 1973. Still great!

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 04:58 PM (Mzdiz)

157 Jeepers.
Boil meat in plastic. Sounds yummy!
Posted by: nurse ratched

Throw in some candy corn and Bob's your uncle!

Posted by: Drink Like Vikings at October 17, 2021 04:58 PM (kR3Q3)

158 Never had corned beef in my life, nor yet corned beef hash. So a couple weeks ago I got a can of Hormel c.b. hash, fried it in bacon grease in cast iron until crispy. Hoped it would stay in a cake but it fell apart. Ate it anyway--couldn't believe it was as good as it was. I ate the whole can. So, probably it's out as prepper food since I would eat too much at a time.

Posted by: skywch at October 17, 2021 04:59 PM (QVgqY)

159 We went to a Korean BBQ place last week and ordered the all you can eat meat plan, where they deliver raw sliced meats for you to cook on the hot pan on the table, and cut you off at 2 hours.

It was the same place that catered my wedding, and it was so good. I don't eat a lot of beef and the thin sliced beef is edible at well done, and so tasty.

I am shamed! I did not make 2 hours.

Posted by: Kindltot at October 17, 2021 04:59 PM (KbLYZ)

160 Weasel, she's really working for that tip.

Posted by: Ben Had at October 17, 2021 04:59 PM (pFI7y)

161 Whelp.... gotta' put some of the last of the corn on the grill with some stuffed mushrooms (from last weeks food thread discussion) and some chickens.

Deep into some Wild Turkey Longbranch so there's no tellin' what will actually be cooked.

Posted by: Martini Farmer at October 17, 2021 04:59 PM (BFigT)

162 Weasel! Safe travels! Can't wait to see you!

Posted by: sharon(willow's apprentice) at October 17, 2021 05:00 PM (Y+l9t)

163 Vivi if you have to be in NYC I guess that's something going in your favor.

Posted by: Skip at October 17, 2021 05:00 PM (2JoB8)

164 Spectator

Its time for Pete Buttigieg to truck off down the road from the Department of Transportation if, that is, he turns up for work again and can find a driver. Its shameful even by the standards of the federal government for the head of a department to disappear during an emergency. Its ludicrous for a technocratic Democrat in a technocratic administration.

Posted by: rhennigantx at October 17, 2021 05:00 PM (yrol0)

165 I highly recommend "the Secret Lives of Color." It's history, and chemistry and art, and adventure. It's a great read, and the chapters are short...each dedicated to a different color (about 65 in all). There are colors lost to us, and colors rediscovered. It's great.

Posted by: vivi at October 17, 2021 05:00 PM (USW1s)

166 Posted by: Ben Had at October 17, 2021 04:59 PM (pFI7y)
------
If she keeps it up she may get a whole quarter!

Posted by: Weasel at October 17, 2021 05:00 PM (RU7AW)

167 >>>leaning strong toward PBJ before AltonJackson goes off on Dinty Moore beefstew.
Posted by: Eromero
-----------------

Can't get Ireland's BBQ anymore.

Posted by: Braenyard at October 17, 2021 05:01 PM (Of5dT)

168 Ok, this is funny, because my dad's CB is better than my mom's, and she's the Jew. But his is awesome. It takes him a long time, though.

Posted by: The Rt. Rev. Yudhishthira's Dice at October 17, 2021 05:01 PM (cTqLg)

169 Posted by: naturalfake at October 17, 2021 04:48 PM (5NkmN)

*golf clap*

Posted by: sock_rat_eez (jDHSU) at October 17, 2021 05:01 PM (jDHSU)

170 I do that with the additional step of a coating of brown sugar. They hold up quite well as swizzle sticks for bourbon drinks.

Posted by: CharlieBrown'sDildo at October 17, 2021 04:50 PM (Q9lwr)

I've never made the so-called "pig candy." May have to try it sometime.

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 05:01 PM (Mzdiz)

171 head sniffer pervert dot com

https://tinyurl.com/jxt4d6r5

Posted by: rhennigantx at October 17, 2021 05:02 PM (yrol0)

172 Just checked the pork chili and almost done. Meat is breaking down nicely so added the black beans. Oh, and aso added a little molasses a little while ago.

Posted by: sharon(willow's apprentice) at October 17, 2021 05:02 PM (Y+l9t)

173
Does anyone have, or know someone who has, a root cellar you're actually using? About how far south can you get before it's too hot during the summer?

Posted by: Helena Handbasket at October 17, 2021 03:15 PM

My home actually came with a root cellar (SE Pennsylvania), but I decided to convert it into a wine cellar, because 'happy wife, happy life' theory and I'm really good with bricks and a bag of cement, and some cedar shelving.

My *now* wine cellar keeps my red wines around 50 degrees F year round. I suspect that VA is about the furthest south it might work.

Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at October 17, 2021 05:03 PM (dQvv7)

174 164 Spectator
Its time for Pete Buttigieg to ...

Posted by: rhennigantx at October 17, 2021 05:00 PM (yrol0)
------------------

Paternity Leave is Work

Pete Buttigieg defends taking weeks off during national crisis to care for his newborn twins, warns supply chain disruption will go into next year and tells Manchin his opposition to climate program will 'cost lives'
https://tinyurl.com/yzlbbvlp

Posted by: Braenyard at October 17, 2021 05:04 PM (Of5dT)

175 Posted by: Krebs v Carnot: Epic Battle of the Cycling Stars (TM) at October 17, 2021 04:41 PM (pNxlR)

My point about Teflon is that there are probably a billion teflon pans in the world and the data that show health issues are pretty much a joke.

Posted by: CharlieBrown'sDildo at October 17, 2021 05:04 PM (Q9lwr)

176 Only one place left around here that makes actual corned beef roasts. Found a new place I haven't tried yet so we'll see. Corned beef hash from a can is from another animal group entirely imho. No offense.

Posted by: dartist at October 17, 2021 05:04 PM (+ya+t)

177 Never had corned beef in my life, nor yet corned beef hash. So a couple weeks ago I got a can of Hormel c.b. hash, fried it in bacon grease in cast iron until crispy. Hoped it would stay in a cake but it fell apart. Ate it anyway--couldn't believe it was as good as it was. I ate the whole can. So, probably it's out as prepper food since I would eat too much at a time.

Posted by: skywch at October 17, 2021 04:59 PM (QVgqY)

I don't care for corned beef, but the Hormel c.b. hash is MUCH better than the roast beef hash. Fabulous with fried eggs.

On that topic, I've recently rediscovered Swedish "putt i panna." You cube meat leftovers and fry them with cut up preboiled potatoes and onion. Begin with the potatoes to give them a chance to brown, then add the onions and meat. This is a great way to deal with leftover pork loin and stuff like that (we never finish our roasted pork loin in the first meal).

Posted by: Miley, the Duchess, #SuperStraight #maskless (Mzdiz) at October 17, 2021 05:05 PM (Mzdiz)

178 Paternity Leave is Work

Pete Buttigieg defends taking weeks off during national crisis to care for his newborn twins, warns supply chain disruption will go into next year and tells Manchin his opposition to climate program will 'cost lives'
https://tinyurl.com/yzlbbvlp
Posted by: Braenyard at October 17, 2021 05:04 PM (Of5dT)

Fuck You Peasant would have be less use of the Internet!

Posted by: rhennigantx at October 17, 2021 05:05 PM (yrol0)

179 CBD, I thought you liked Marcella Hazan's meatball recipe?

Posted by: bluebell at October 17, 2021 05:05 PM (wyw4S)

180 Currently have a 5 lb pork roast in the oven. Making a pineapple chutney to go along with it.

Posted by: Duke Lowell at October 17, 2021 05:05 PM (kTF2Z)

181 Quilters Irish Death makes an AMAZING bacon candy. I had it in AZ after range time. It was to die for.

Damn.

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

182 180 Currently have a 5 lb pork roast in the oven. Making a pineapple chutney to go along with it.
Posted by: Duke Lowell at October 17, 2021 05:05 PM (kTF2Z)

Kosher Pig?

Posted by: rhennigantx at October 17, 2021 05:06 PM (yrol0)

183 Looks like horde mind again - we've had chili cooking all afternoon. In about a half hour I'll pop some corn bread in the oven. Relaxing with a Manhattan, dog snuggled close. Today, life is good.

Posted by: Rosasharn at October 17, 2021 05:06 PM (PzBTm)

184 �I dry rub my bone in prime rib roasts.

Strangely enough, so does Kurt.

Posted by: naturalfake

Feels just like apple pie

Posted by: Jason Biggs at October 17, 2021 05:07 PM (kR3Q3)

185 I've never made the so-called "pig candy." May have to try it sometime.

Posted by: Miley,
------------------------
I've made Millionaire's Bacon several times. Brown sugar, paprika, black pepper mixture. Coat both sides of bacon and bake in oven.

Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at October 17, 2021 05:07 PM (ju2Fy)

186 We had chili for dinner too! Great Horde minds really do think alike.

Posted by: bluebell at October 17, 2021 05:08 PM (wyw4S)

187 I love corn beef but only buy it around St Patrick's day when it is really really cheap. Other wise the cost does not warrant the end product. It is just me so it is cheaper to buy a top quality steak than have lots of leftover corn beef.

Posted by: sharon(willow's apprentice) at October 17, 2021 05:08 PM (Y+l9t)

188 My point about Teflon is that there are probably a billion teflon pans in the world and the data that show health issues are pretty much a joke.
Posted by: CharlieBrown'sDildo at October 17, 2021 05:04 PM (Q9lwr)

Psychology 101 Prof hated aluminum pans and whacking off. I asked him about female masturbation and he did not answer!

Posted by: rhennigantx at October 17, 2021 05:08 PM (yrol0)

189 186 We had chili for dinner too! Great Horde minds really do think alike.
Posted by: bluebell at October 17, 2021 05:08 PM (wyw4S)
----
Hey!

Posted by: Weasel at October 17, 2021 05:08 PM (RU7AW)

190 Here's a good question:

If an airline executive engages in costly corporate conduct in response to a non-existent federal mandate, is that a breach of his/her fiduciary duty subject to a stockholders' derivative action?

Posted by: Kindltot at October 17, 2021 05:08 PM (KbLYZ)

191 Helena Handbasket, the efficacy of a root cellar depends on the type of ground it is in. How sandy is your soil over there?

Posted by: Ben Had at October 17, 2021 05:08 PM (pFI7y)

192 163-It will take a lot of pistachio butter to make up for the random crime, high cost of living, scary subways, vax passports and DeBlasio as the Mayor.

I did see "The Lehman Trilogy" a week ago cause Broadway's back. It was very good, but a gal was knocked over by a random thief making a getaway on the same street while I was in the theater, and she hit her head and died.

I"m a native, I remember how bad NYC was in the 70's and 80's. This is getting waaaay out of control. Back then the authorities made an attempt to fix things, but the administration/authorities don't GAF about the taxpayers and residents and are actively working against us.
The latest example: Legalizing needles (and shooting up on the street.) WTAF????.

Posted by: vivi at October 17, 2021 05:09 PM (USW1s)

193 I thought you liked Marcella Hazan's meatball recipe?

Posted by: bluebell at October 17, 2021 05:05 PM (wyw4S)

I do! I think it is the best one, but there are contenders!

Posted by: CharlieBrown'sDildo at October 17, 2021 05:09 PM (Q9lwr)

194 ooooh, I wish I had corn bread to go with my chili.

Posted by: sharon(willow's apprentice) at October 17, 2021 05:09 PM (Y+l9t)

195 Hormel canned corned beef hash can be great! Cook with bacon fat until brown on one side, flip as well as you can, then make little divots in the hash and add eggs to the divots. Pour a bit of cream along the outside edge, cover and reduce the heat to low. Cook until the eggs are done.

Serve with rye toast. And hot sauce, preferably tapatio.

Posted by: nurse ratched at October 17, 2021 05:10 PM (U2p+3)

196 Ol' Remus (pbuh) blogged about all kinds of stuff, but he decided that canned corned beef hash had the greatest calorie-and-nutrients-per-unit-volume for prepper storage, and I tend to agree.

Posted by: sock_rat_eez (jDHSU) at October 17, 2021 05:10 PM (jDHSU)

197 disabilities is funny haha

https://tinyurl.com/4smwb79h

Posted by: rhennigantx at October 17, 2021 05:11 PM (yrol0)

198 Posted by: vivi at October 17, 2021 05:09 PM (USW1s)

They are planning to screw up 5th Ave with those ridicous bike paths and turn lanes. Shrinking it from five lanes to four, because they hate cars, hate commerce, and want everyone in NYC to ride bikes.

Posted by: CharlieBrown'sDildo at October 17, 2021 05:11 PM (Q9lwr)

199 Posted by: sock_rat_eez (jDHSU) at October 17, 2021 05:10 PM (jDHSU)
----
I miss that guy.

Posted by: Weasel at October 17, 2021 05:11 PM (RU7AW)

200 They had blue skies, didn't they?
Posted by: Miley, the Duchess

And blue balls.

Posted by: JT at October 17, 2021 05:11 PM (arJlL)

201 Here's a good question:

If an airline executive engages in costly corporate conduct in response to a non-existent federal mandate, is that a breach of his/her fiduciary duty subject to a stockholders' derivative action?

We've advised all of our members to buy as much real estate in the coming months as they can mortgage for the windfall they are all soon to receive.

Posted by: American Association of Trail Lawyers at October 17, 2021 05:12 PM (dQvv7)

202 194 ooooh, I wish I had corn bread to go with my chili.
Posted by: sharon(willow's apprentice) at October 17, 2021 05:09 PM (Y+l9t)

My mamaw made great cornbread I should I learned!

Posted by: rhennigantx at October 17, 2021 05:12 PM (yrol0)

203 They are planning to screw up 5th Ave with those ridicous bike paths and turn lanes. Shrinking it from five lanes to four, because they hate cars, hate commerce, and want everyone in NYC to ride bikes.
Posted by: CharlieBrown'sDildo at October 17, 2021 05:11 PM (Q9lwr)

Bikers are hard to cook and sinewy!

Posted by: rhennigantx at October 17, 2021 05:13 PM (yrol0)

204 Tri-tip is great. Last time I had it I vac sealed with herbs salt and pepper then tossed it in the water bath at 120 for about 12 hours.
I bought a deli meat slicer off a former owner of a specialty shop so after searing in a cast iron pan I run it through the slicer.

Posted by: Inogame at October 17, 2021 05:13 PM (+2xjH)

205 American Association of Trail Lawyers

Happy Trails !

Posted by: JT at October 17, 2021 05:13 PM (arJlL)

206 Butt-gig is just another incompetent commie hack. Who would've guessed? Butt-lovin' lets him score in the grievance hierarchy game that he'd otherwise be white-privileged out of. The galling fake-churchifying is just the cherry on top.

Him taking paternity leave is a fucking joke; let's see he doctor's note explaining that he got a make-believe episiotomy. Or did they jam a bowling ball up his ass to simulate the experience?

Posted by: Drink Like Vikings at October 17, 2021 05:15 PM (kR3Q3)

207 Canned corned beef hash gets an order of magnitude more delicious if you add a minced green onion and some thyme.

Posted by: Trimegistus at October 17, 2021 05:16 PM (QZxDR)

208 Posted by: American Association of Trail Lawyers at October 17, 2021 05:12 PM (dQvv7)

So as I hiked it became apparent the Trail Lawyers were waiting. Did you get attacked by a bear? Did you encounter rabid racoons? After about 5 miles there were asking if I had stepped wrong on an escalator or hurt my hand on a shelf grabbing the last tub of margarine at the Walmart.

Beware of Trail Lawyers!

Posted by: rhennigantx at October 17, 2021 05:17 PM (yrol0)

209 So, I figured put why the Babylon Bee is so funny and on point. One of the senior writers is Frank J. Fleming, of the blog IMAO from back in the early days of the blogosphere. He is hilarious.

Mmmm, food.

I like food.

Posted by: Sharkman at October 17, 2021 04:42 PM

No shit? Frank J. is writing for the Bee? LOL Nuke the Moon!

Posted by: RedMindBlueState at October 17, 2021 05:17 PM (rBtIz)

210 79 Meatballs.
Add some sweated mire poix, half cup of instant oatmeal, half cup panko, dash of fish sauce, beaten egg.
Posted by: San Franpsycho at October 17, 2021 03:52 PM (EZebt)

gonna have to try that one when weather cools down

Posted by: DenverGregg at October 17, 2021 05:17 PM (0u5Wz)

211 I start with Jiffy cornbread - and bake it in a cast iron skillet. Cast iron makes everything better!

Posted by: Rosasharn at October 17, 2021 05:17 PM (PzBTm)

212 204 Tri-tip is great. Last time I had it I vac sealed with herbs salt and pepper then tossed it in the water bath at 120 for about 12 hours.
I bought a deli meat slicer off a former owner of a specialty shop so after searing in a cast iron pan I run it through the slicer.
Posted by: Inogame at October 17, 2021 05:13 PM (+2xjH)

Thats how I prepare hobos!

Posted by: rhennigantx at October 17, 2021 05:18 PM (yrol0)

213 shoulda known !

yeah, so do I. quite a guy.

oh, & ps, an outline / rough article will probably be in your inbox in a week or so.

Happy MoMee to you and everyone !

Posted by: sock_rat_eez (jDHSU) at October 17, 2021 05:18 PM (jDHSU)

214 Beware of Trail Lawyers!

Posted by: rhennigantx at October 17, 2021 05:17 PM

Even we won't eat those things.

Posted by: A Bear at October 17, 2021 05:18 PM (rBtIz)

215 198- right CBD....and just in time for the holidays, one of the times when tourism (much needed tourism) is at its highest. And don't forget congestion pricing. How are supermarkets and pharmacies supposed to be resupplied?

Posted by: vivi at October 17, 2021 05:18 PM (USW1s)

216 Jiffy cornbread mix with jalapenos and sharp cheddar added.

Posted by: Ben Had at October 17, 2021 05:18 PM (pFI7y)

217 Even we won't eat those things.
Posted by: A Bear at October 17, 2021 05:18 PM (rBtIz)

I just have to run slower than you!

Posted by: Less hungry bear at October 17, 2021 05:19 PM (yrol0)

218 How sweating mirepoix differ from saute'ing? Length of time?
Posted by: olddog in mo, Pontoon Captain* (like a real captain, only drunker) at October 17, 2021 04:04 PM (ju2Fy)
====

Sweating is low temp

Posted by: San Franpsycho at October 17, 2021 05:19 PM (EZebt)

219 Here is an overview of ground temperatures and well water temperatures for the US

It is not very precise and discusses 30' depths, but it is a start.

A fruit root cellar is to keep your temperatures stable and neither frozen or overheated, if you want something better, you can get a air conditioner or a compressor out of a fridge, I suppose.

https://tinyurl.com/22w6rvb6

Posted by: Kindltot at October 17, 2021 05:21 PM (KbLYZ)

220 Just dished up the chili with a dollop of sour cream and avocado with a squeeze of lime. It came out fantastic. It pleases my Jewish heritage because it was made with a bunch of leftovers.
I am watching a glorious sunset out the window and I have all of you for company.
Life is Good.

Posted by: Sharon(willow's apprentice) at October 17, 2021 05:21 PM (Y+l9t)

221 There was a place at Stanford Mall in Palo Alto, CA. that did a marinated tri-tip. We'd take one home and unwrap it. You'd have thought the meat was bad... it was blackish. Toss on the grill and holy crap... the smell was amazing and the taste was out of this world.

Posted by: Martini Farmer at October 17, 2021 05:21 PM (BFigT)

222 Bootyjudge said something about breast feeding and Tucker? tore into him and he replied "hasn't anyone ever heard of baby bottles? Busted, lol

Posted by: dartist at October 17, 2021 05:22 PM (+ya+t)

223 Hey Weasel!

Sharon, we've got extra cornbread. It's all yours!

Posted by: bluebell at October 17, 2021 05:22 PM (wyw4S)

224 220 Just dished up the chili with a dollop of sour cream and avocado with a squeeze of lime. It came out fantastic. It pleases my Jewish heritage because it was made with a bunch of leftovers.
I am watching a glorious sunset out the window and I have all of you for company.
Life is Good.
Posted by: Sharon(willow's apprentice) at October 17, 2021 05:21 PM (Y+l9t)

thats like eating steak with A1!

Posted by: rhennigantx at October 17, 2021 05:22 PM (yrol0)

225 221 There was a place at Stanford Mall in Palo Alto, CA. that did a marinated tri-tip. We'd take one home and unwrap it. You'd have thought the meat was bad... it was blackish. Toss on the grill and holy crap... the smell was amazing and the taste was out of this world.
Posted by: Martini Farmer at October 17, 2021 05:21 PM (BFigT)

I worked for about 3 years for a company in Santa Maria. They cooked Tri on open fired. It was fanfuckingtastic!

Posted by: rhennigantx at October 17, 2021 05:24 PM (yrol0)

226 Jiffy cornbread mix is totally the bomb. Love that stuff.

garlic & green onions are my favorite additives ... well-drained pickle relish is surprisingly good ... but really, plain-out-of-the-box is just fine

Posted by: sock_rat_eez (jDHSU) at October 17, 2021 05:25 PM (jDHSU)

227 Ed gone at LSU!

Posted by: rhennigantx at October 17, 2021 05:25 PM (yrol0)

228 187 I love corn beef but only buy it around St Patrick's day when it is really really cheap. Other wise the cost does not warrant the end product. It is just me so it is cheaper to buy a top quality steak than have lots of leftover corn beef.

Posted by: sharon(willow's apprentice) at October 17, 2021 05:08 PM
Eromero and Mrs. E cook a big CB brisket for St. Patricks and after sammiches, CB hash, etc, we seal and freeze the rest. No waste, always yummy.

Posted by: Eromero at October 17, 2021 05:25 PM (0OP+5)

229 They are planning to screw up 5th Ave with those ridicous bike paths and turn lanes. Shrinking it from five lanes to four, because they hate cars, hate commerce, and want everyone in NYC to ride bikes.
Posted by: CharlieBrown'sDildo at October 17, 2021 05:11 PM (Q9lwr)

===
Bike lanes are racist and ableist.

Not liking bike lanes is racist and earth-hate.

Posted by: San Franpsycho at October 17, 2021 05:26 PM (EZebt)

230 well duh!!

SenRonJohnson
We are living with exactly what Democrats want.
They want higher gas prices.
They want open borders.
They want massive spending.
They want to make people dependent on government.

Posted by: rhennigantx at October 17, 2021 05:27 PM (yrol0)

231 Eromero, you can freeze leftover corn beef? Do you have to make it into something like hash?

Posted by: Sharon(willow's apprentice) at October 17, 2021 05:27 PM (Y+l9t)

232 The latest example: Legalizing needles (and shooting up on the street.) WTAF????.
Posted by: vivi at October 17, 2021 05:09 PM (USW1s)

===
*yawns*
Wut, now?

Posted by: San Franpsycho at October 17, 2021 05:27 PM (EZebt)

233 Bike lanes are racist and ableist.

Not liking bike lanes is racist and earth-hate.
Posted by: San Franpsycho at October 17, 2021 05:26 PM (EZebt)

There may be worst cocksuckers than bikers. .......
Nope they are the worst!

Posted by: rhennigantx at October 17, 2021 05:28 PM (yrol0)

234 It is important for Pete to call it "breastfeeding". I'm sure it is referred to in the manual that way.

Part and parcel of the brainwashing cycle.

Posted by: klaftern at October 17, 2021 05:28 PM (taPSh)

235 " ...
Bike lanes are racist and ableist.

Not liking bike lanes is racist and earth-hate.

Posted by: San Franpsycho at October 17, 2021 05:26 PM (EZebt)"

I guess living there would make you pretty quick at seeing that sort of thing.
Bravo !

Posted by: sock_rat_eez (jDHSU) at October 17, 2021 05:28 PM (jDHSU)

236 We had an operational root cellar at the farm. Basically the entire dirt floor portion of the basement. Shelves that would hold hundreds of mason jars of damn near everything - corn, peppers, tomatoes. Also, cabbages, apples, crocks of sauerkraut, potatoes, ramps, and turnips.

Hams, hamhocks and ring baloney we kept in the lower level of the smokehouse if there was no fire. Yeah, it was a two story built into a side of a hill.

Luxury! I know.

Posted by: Tonypete at October 17, 2021 05:30 PM (mD/uy)

237 There was a place at Stanford Mall in Palo Alto, CA. that did a marinated tri-tip. We'd take one home and unwrap it. You'd have thought the meat was bad... it was blackish. Toss on the grill and holy crap... the smell was amazing and the taste was out of this world.
Posted by: Martini Farmer at October 17, 2021 05:21 PM (BFigT)

===
Schaub's

Posted by: San Franpsycho at October 17, 2021 05:30 PM (EZebt)

238 231 Eromero, you can freeze leftover corn beef? Do you have to make it into something like hash?

Posted by: Sharon(willow's apprentice) at October 17, 2021 05:27 PM
We freeze it and it comes out just fine. Really makes you smile when you ramble around in the freezer and find corned beef.

Posted by: Eromero at October 17, 2021 05:30 PM (0OP+5)

239 There may be worst cocksuckers than bikers. .......
Nope they are the worst!
Posted by: rhennigantx

I ride a bike for fun. NEVER in a group - nasty people by in large.

Posted by: Tonypete at October 17, 2021 05:31 PM (mD/uy)

240 They are planning to screw up 5th Ave with those ridicous bike paths and turn lanes. Shrinking it from five lanes to four, because they hate cars, hate commerce, and want everyone in NYC to ride bikes.

---

but, people of color don't have access to bikes?

Posted by: Lemmiwinks at October 17, 2021 05:32 PM (h1jJh)

241 Cheesesteak was excellent, having a glass after Aberfeldy 12 year single malt.

Posted by: Skip at October 17, 2021 05:33 PM (2JoB8)

242 > Schaub's

Probably... I don't recall. That was over a decade ago. I do know the tri-tips there were the bomb and something of a favorite. Never found anything comparable since.

Posted by: Martini Farmer at October 17, 2021 05:33 PM (BFigT)

243 And I ended up making a modified Elvis sammich. Pro tip, don't put hot bacon right out the frying pan on top of peanut butter.

Posted by: Eromero at October 17, 2021 05:33 PM (0OP+5)

244 Tonypete, that's the most important part. You have to have a lot of soil over the top.

Posted by: Ben Had at October 17, 2021 05:34 PM (pFI7y)

245 Cornbread is mixed and "resting". Sure. Cast iron is greased and heating in the oven. I am really looking forward to dinner tonight. Stop by if you're in the neighborhood - Kidsharn makes enough chili for an army!

Posted by: Rosasharn at October 17, 2021 05:34 PM (PzBTm)

246
In my little town, we have some sort of priority bike road, which just so happens to be the only way out of where I live. There are signs every 300 feet about the necessity to stay 3 feet away from spandex colorated bike people. The only way to observe that 3 foot requirement is to cross the center line and either:
1. Kill an immigrant family trying to make a new life here, escaping gang violence, with a head-on collision
2. Get a ticket for crossing the center line
3. Slowly follow their neon yellow spandex covered buttocks for the next mile

Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at October 17, 2021 05:34 PM (dQvv7)

247 Good looking bread, I like Keto bread which is kind of like eating coal flavored wheat....

Posted by: sven at October 17, 2021 05:35 PM (Lzpvj)

248 Man, I love this time of the year! Its about 60 on the back patio and the sun is setting. The dogs are lounging in the grass in the last of the sunlight. Theres just a slight breeze. And a cigar. And a glass of Balvenie. And the wife sitting on the sofa reading a book. And its quiet.

Posted by: CrotchetyOldJarhead at October 17, 2021 05:36 PM (l1zez)

249 Hams, hamhocks and ring baloney we kept in the lower level of the smokehouse if there was no fire. Yeah, it was a two story built into a side of a hill.
------------
That must be where living high off the hog came from. Sounds like a lot of work but very cool.

Posted by: dartist at October 17, 2021 05:36 PM (+ya+t)

250 246 Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at October 17, 2021 05:34 PM (dQvv7)

You know Schwab is convinced I need to learn to own nothing and like it....

do the superhero bikers get to own their bikes?

Posted by: sven at October 17, 2021 05:37 PM (Lzpvj)

251 248- thanks for a lovely image. lucky you!

Posted by: vivi at October 17, 2021 05:39 PM (USW1s)

252 ---They are planning to screw up 5th Ave with those ridicous bike paths and turn lanes. Shrinking it from five lanes to four, because they hate cars, hate commerce, and want everyone in NYC to ride bikes.

Posted by: CharlieBrown'sDildo at October 17, 2021 05:11 PM (Q9lwr)
---------

Easier on the muggers

Posted by: Braenyard at October 17, 2021 05:39 PM (Of5dT)

253 Just checked the pork chili and almost done. Meat is breaking down nicely so added the black beans. Oh, and aso added a little molasses a little while ago.
Posted by: sharon(willow's apprentice) at October 17, 2021 05:02 PM (Y+l9t)

Cool!

Posted by: Additional Blond Agent, STEM Guy at October 17, 2021 05:40 PM (ZSK0i)

254 You could shatter a jawbone on that crust, CBD.

Posted by: All Hail Eris, Live! from the Dungeon of Discord at October 17, 2021 05:44 PM (Dc2NZ)

255 One of the kids at church killed a huge buck 1st day of bow season. Gub season starts pretty soon for those of us unable to pull a bow.

Posted by: Eromero at October 17, 2021 05:44 PM (0OP+5)

256 252 ---They are planning to screw up 5th Ave with those ridicous bike paths and turn lanes. Shrinking it from five lanes to four, because they hate cars, hate commerce, and want everyone in NYC to ride bikes.

Posted by: CharlieBrown'sDildo at October 17, 2021 05:11 PM (Q9lwr)

They have really screwed up some streets in Algiers, west bank of New Orleans. Some of the dumbest shit I have ever seen. I'll look for a photo ..

Posted by: Javems at October 17, 2021 05:46 PM (AmoqO)

257 I forgot to mention the most important items in the cellar - jellies, jams and preserves.

Apple, strawberry, raspberry, quince and blackberry mostly. The best part was getting to chew the paraffin layer on top of the jellies.

dusty in here, it is.

Posted by: Tonypete at October 17, 2021 05:47 PM (mD/uy)

258 One of the kids at church killed a huge buck 1st day of bow season. Gub season starts pretty soon for those of us unable to pull a bow.

---

gub season? is that Ewok?

...yub nub

Posted by: Lemmiwinks at October 17, 2021 05:47 PM (h1jJh)

259 Wifey asked me to thank you for the basil gimlet recipe a couple months back -- she used Thai basil, and really enjoyed it.

BTW, speaking of gin, we met some folks who'd escaped Manhattan for the environs of Northern AZ, and they turned us on to a wonderfully tasty beverage (that goes to your head quickly) called an "Aviation" (perhaps because it gets you flying):
. 3 shots Gin;
. 1 shot Creme de Violette;
. 1/2 shot Luxardo Cherry;
. 1/2 shot Lemon Juice;
. lots of ice in a shaker.

Posted by: ShainS -- State-Stamped Sluggish Schizophrenic at October 17, 2021 05:48 PM (mZ3xv)

260 and all the smoke alarms emitted at the same time

Posted by: Braenyard at October 17, 2021 05:52 PM (Of5dT)

261 gub season? is that Ewok?

...yub nub

Posted by: Lemmiwinks at October 17, 2021 05:47 PM
I think that would be nub season, right? Anyway I don't shoot those cause can't tell the males from the females.

Posted by: Eromero at October 17, 2021 05:52 PM (0OP+5)

262 Greetings:

Our local soviet, south of Frisco, painted the bike lanes green, but not for Saint Patrick's Day.

Posted by: 11B40 at October 17, 2021 05:53 PM (uuklp)

263 Hello food thread. Just in time for the gun thread

Posted by: Pete Bog at October 17, 2021 05:54 PM (Jzz++)

264 263 Hello food thread. Just in time for the gun thread
Posted by: Pete Bog at October 17, 2021 05:54 PM (Jzz++)
------
Gun Thread? Oh shit!

Posted by: Weasel at October 17, 2021 05:55 PM (nkahJ)

265 gub season? is that Ewok?

...yub nub
Posted by: Lemmiwinks at October 17, 2021 05:47 PM (h1jJh)

That kids' show, Zoom.

Ubby, wubby, gubby...

Posted by: Additional Blond Agent, STEM Guy at October 17, 2021 05:55 PM (ZSK0i)

266 Pete Bog, I need a shopping list from you.

Posted by: Ben Had at October 17, 2021 05:56 PM (pFI7y)

267 You know, I've never seen a movie and thought "this needs more Adam Sandler". Weird.

Posted by: Drink Like Vikings at October 17, 2021 05:56 PM (kR3Q3)

268 Chinese pay a fortune for Ewok gall bladders.

Posted by: klaftern at October 17, 2021 05:59 PM (taPSh)

269 My breadmaking skills are adequate, but not good enough to create those glorious-looking breads that one finds in San Francisco

The secret ingredient is jizz.

Posted by: Insomniac - Outlaw at October 17, 2021 05:59 PM (II3Gr)

270 I had probably Thai and sweet basil's, way up top was thinking the sweet which I mostly put in salad but the Thai would be better for gin.

Posted by: Skip at October 17, 2021 06:00 PM (2JoB8)

271 Dat's sour, dough.

Posted by: Axeman at October 17, 2021 06:00 PM (OaZlZ)

272 Posted by: ShainS -- State-Stamped Sluggish Schizophrenic at October 17, 2021 05:48 PM (mZ3xv)

Kinda atypical measurements for an Aviation -
It's usually:
2 oz gin
.5 oz Luxardo maraschino liqueur
.5 oz lemon juice
.25 oz creme de violette
Shake with ice. Garnish with maraschino cherry.
The name Aviation supposedly come from the sky bluish look of the cocktail.
Try it this way and see if you like it better. I love the Aviation. But, if you like it your way. Do what you enjoy.

Posted by: naturalfake at October 17, 2021 06:02 PM (5NkmN)

273 They are too ashamed to show pictures.

On a formerly two lane ave, with a third lane for parking, through a suburb of New Orleans they have; Taken the parking lane for the houses and reserved it for the bike lane and an exclusion zone, Taken the former right lane and made it the parking lane for the houses and given the outside lane for cars and the like.

I guess they think this will encourage people to walk a mile or more to the bus stop in 90+ degree temperatures and 90+ humidity to get to work. They really hate us.

Posted by: Javems at October 17, 2021 06:02 PM (AmoqO)

274 269 Posted by: Insomniac - Outlaw at October 17, 2021 05:59 PM (II3Gr)

Insomniac, that is the recipe for yeast infection not yeast rolls.....

yeast infection.

Posted by: sven at October 17, 2021 06:02 PM (Lzpvj)

275 My Mom used to ship me 6 loaves of sourdough at a time. None to be had in this part of Texas when I moved here.

Posted by: Ben Had at October 17, 2021 06:02 PM (pFI7y)

276 Ben Had

My shopping list

Italian. Four wheels. 600 plus hp

Barchetta rosa

Posted by: Pete Bog at October 17, 2021 06:07 PM (Jzz++)

277 Posted by: naturalfake at October 17, 2021 06:02 PM (5NkmN)

-----

Thanks, we'll give it a "shot" (SWIDT?). ;-)

Since the recipe we used made ours look like Purple Rain, it makes more sense that it would look more sky bluish using yours. Cheers!

Posted by: ShainS -- State-Stamped Sluggish Schizophrenic at October 17, 2021 06:08 PM (mZ3xv)

278 Rosso not rosa

Posted by: Pete Bog at October 17, 2021 06:10 PM (Jzz++)

279 Insomniac, that is the recipe for yeast infection not yeast rolls..... yeast infection.

Posted by: sven at October 17, 2021 06:02 PM

I saw Yeast Infection open for David Gates and Bread at the Spectrum.

Posted by: Traitor Joe's Military Surplus, Vaccine and Massage Parlor at October 17, 2021 06:10 PM (dQvv7)

280 Every bar I go to has Basil infused Gin. It makes a grand martini!

Posted by: Daniel Craig at October 17, 2021 06:40 PM (gCX2V)

281 Remembering Vietnam: Heating C-Rations with a Pinch of C-4

Just don't step on it to put out the flame.

Posted by: Sergeant Major at October 17, 2021 06:41 PM (V6Xrh)

282 Tri tip is fairly common in the SW. Marinate as others have noted. I like lime juice, olive oil, garlic, cumin, black pepper and salt turned smashed together in mortar and pestle. Grill and you have carne asada for burritos or tacos.

Posted by: DaveS at October 17, 2021 06:48 PM (jxYqk)

283 I go to the local farmers market and have bought some great sour dough bread. I'm not sure I'm ready for the days of work I've seen in the recipes I have for sour dough.

I buy some fresh meat from Bringhurst in South Jersey (different state than New/North) and they have Tri Tip listed.

Last time was this past weekend. Two 8oz ribeyes. Cooked them on a grill and potatoes and onions in the fire at Parvin State Park Tuesday night. Great dinner. Didn't catch any fish though.

Posted by: JerseyDevilRider at October 17, 2021 09:00 PM (XEfn8)

284 btw....I love gin and make it a habit of trying as many as I can. I can assuredly tell you that of all the "self-professed" higher tiers of gin, New Amsterdam is one of the worst. They are essentially a Vodka company that makes a product made to taste like gin by adding cheap flavorings. If you try their "Orange Flavored Gin" you can almost taste the Vodka and the orange Life Saver that flavors it......In short, uncommonly bad gin. Just saying.....

Posted by: spike at October 17, 2021 09:23 PM (VxxX3)

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