Food Thread: Give Me A Twist In My Martini, And As Long As It Isn't Peppermint, All Is Well!

Orange peel martini.jpg

That's a lousy photo of an empty martini glass with an orange twist.

Heresy! Blasphemy! A crime against all that is good and fine in martini-land!

Well...yeah, but it tasted good so I drank it anyway. Because that is all that matters. Was it as good as a classic martini with a nice oily lemon twist? No, but it was certainly interesting and different and definitely good enough to have another the next night.

It reminds me of a friend who used to be a bartender (a damned fine one). He would love to try to embarrass me with weird drinks and stuff with feminine-sounding names and kids drinks spruced up with booze.

But most of them tasted great, because he couldn't help himself, so I would happily guzzle chocolate martinis and Cosmos and fruity drinks with umbrellas.

The first rule of Food Club is: If it tastes good...enjoy it!

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The smug, self-righteous elites who proclaimed to America that we should just cut back on our Thanksgiving expenditures...even going so far as to suggest no turkey, are perfect examples of the tone-deafness among their variety of American.

My guess is that every single one of them had a traditional Thanksgiving dinner, and maybe had the addition of a rib roast or a goose or something equally pricey, because they are nothing if not consistently hypocritical.

We are, at least until recently, a proud nation that is more than willing to do our share, even if that means going without. But not when the directions from the cultural and government elites is so breathtakingly, obviously false.

They don't even pretend any more.

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Long-time commenter "Bluebell" has consistently refused to come to my house and make pie crusts for my Thanksgiving pies. I have no idea why she is so selfish...perhaps it has something to do with her Red Sox mania or lack of oysters and cauliflower in her diet.

However she did recommend Aldi's for their frozen pie crusts, because they are made with lard. It was a bit of a trip to the nearest store, but I have to admit that she was absolutely correct...the crusts were better in every way compared to the usual ones I have bought.

That still doesn't get her off the hook for next year though...

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WWII pricing1.jpg

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A request of The Horde: I am planning a short trip to Bourbon country as a gift, and unfortunately it is one of the many things about which I know nothing. I assume that there are tours and interesting places to visit and lots of good food to be eaten and bourbon to be drunk, but where to start? And where to stay? Louisville? Lexington? Somewhere in between?

Anyway, any information and tips would be much appreciated.

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PIzza towel1.jpg

I don't do guilt very well. In fact, I don't do it at all. If I am going to deny myself something that gives me great pleasure (pizza is in that category), it's going to be for a good reason and with an expiration date. So my recent sojourn into low-carb was done with the proviso that when something really good to eat turns up, I will enjoy it with gusto and without a smidgen of guilt or remorse.

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baconturkey.jpg

[Hat Tip: Sharon(willow's apprentice) ]

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There was a spirited discussion about cheesecake in the last post, inspired by nurse ratched's ridiculous opinion that cheesecake "is nasty."

Here is a PDF of my cheesecake recipe. It's not difficult, and the only thing one needs to be careful with is the baking time. It's approximate, so keep an eye on the cake and take it out when it is just barely firm. It will tighten up when it chills.

******

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

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1 Food fight

Posted by: Skip at November 28, 2021 04:01 PM (2JoB8)

2 Happy hour!!

Posted by: Tonypete at November 28, 2021 04:02 PM (mD/uy)

3 Called them to supper but you can't make them eat it.

Posted by: Skip at November 28, 2021 04:02 PM (2JoB8)

4 Willowed but food relevant:

I've been playing with the idea of making a real Christmas Pudding for this year's Christmas.

I used to do it quite a bit...but got lazy. *Ahem*

Kinda late for it though. The best versions were when I made them shortly after Christmas and spent the year dosing them with rum and/or bourbon and/or brandy.

Atypical fruits work really well. Like dried blueberries and dried raspberries. Yum!

Posted by: naturalfake at November 28, 2021 04:02 PM (5NkmN)

5 Leftovers almost gone already.

Except the mashed potatoes.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at November 28, 2021 04:03 PM (SchxB)

6 gotta sous vide that shit

Posted by: ghost of hallelujah at November 28, 2021 04:03 PM (sJHOI)

7 Having tea and lemon slice but going for whiskey next

Posted by: Skip at November 28, 2021 04:04 PM (2JoB8)

8 NF. Clearly you need to make two. One that will be not great for this year and work on the other one for Christmas 22.

Posted by: PaleRider. Yay long weekend at November 28, 2021 04:05 PM (3cGpq)

9 Forget martinis. I'm having a tequila sunrise.

Posted by: jdgalt1 at November 28, 2021 04:05 PM (3SFo/)

10 Ridiculous?

Posted by: nurse ratched at November 28, 2021 04:06 PM (U2p+3)

11 I buy all my pie crusts at Aldi's - they are dairy and tree nut free, cheap, and good.

Pie crust is never why you eat the pie anyway - you eat it for the killer filling (and a cherry vanilla amaretto pie is heaven - Disaronno only b/c it's made with the apricot pits/oil - almond flavor with no almonds, which is priceless for me)...

Posted by: Nova local at November 28, 2021 04:06 PM (exHjb)

12 I should shake off cobwebs and go ride. I don't know why I feel so sleepy today. Couldn't have anything to do with ingesting double carbs the last 4-5 days

Posted by: PaleRider. Yay long weekend at November 28, 2021 04:07 PM (3cGpq)

13 From the you really want to know this dept. Buy a Collin Street fruitcake in Sept. Take it out of the wrapping and rewrap in brandy soaked cheese cloth. Leave it until Dec.

Posted by: Ben Had at November 28, 2021 04:09 PM (wN0fu)

14 I like Cheesecake but not the fluffy New York style.

Posted by: Just a side note at November 28, 2021 04:09 PM (EeUIW)

15 That pecan pie looks tastier every week. Never made a pie before, I wonder if I could scale down a recipe for a pie for one.

Posted by: dartist at November 28, 2021 04:10 PM (+ya+t)

16 Thanks for the tip Ben Had!

Posted by: Tonypete at November 28, 2021 04:10 PM (mD/uy)

17 PS - The bird pic has great bacon, but probably ruined bird skin...liquid fat over and under the skin will give you to die for skin more than the full coverage bacon will - and I say that as someone who loves bacon.

Bacon is best on the leftover bird turned into a club sandwich...since bird skin is never good the 2nd day, you need a new fat to enjoy with your turkey/chicken...

Posted by: Nova local at November 28, 2021 04:10 PM (exHjb)

18 So, I have a btl of Aviation Gin, which is very good for making Aviation Cocktails (Imagine that!), and wanted to try something new with it.

I went to their website and found this one that looked good and...
Green Myth
1 oz Aviation American Gin
1 oz Blanc Vermouth
0.5 oz Green Chartreuse Liqueur
0.5 oz Triple Sec Liqueur
Orange Peel
Combine all ingredients into mixing glass with Ice. Stir, then strain into glass with Ice. Garnish with Orange Peel.
...it was very good. I recommend that you try it should you have the ingredients.
It lives at the intersection of Martiniland and LastWordville. Light and well-balanced. Perfect for drinking in the Spring as you go prancing about the wild flower meadows looking for 4-leaf clovers.
Give it a whirl.

Posted by: naturalfake at November 28, 2021 04:10 PM (5NkmN)

19 That pecan pie looks tastier every week. Never made a pie before, I wonder if I could scale down a recipe for a pie for one.
Posted by: dartist

Honestly, if you do that it is very difficult to bake it fully without cooking it too hard. That whole mass to ambient heat thing.

Posted by: Tonypete at November 28, 2021 04:11 PM (mD/uy)

20 That pic up top is without a doubt the most gay Martini glass on the planet.

Polka-dots?

I'm literally shaking.

Posted by: Martini Farmer at November 28, 2021 04:12 PM (BFigT)

21 Tonight is Chanukah and we will have Vegetable Tempura. Tuesday night is donut night.

Posted by: San Franpsycho at November 28, 2021 04:12 PM (EZebt)

22 I have never made homemade stock but I'd like to try it this year when I make turkey soup. Suggestions? CBD?

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 04:13 PM (nxdel)

23 Don't get the cheesecake h8 downstairs

Posted by: Skip at November 28, 2021 04:13 PM (2JoB8)

24 I'm literally shaking.
Posted by: Martini Farmer

That doesn't surprise me at all seeing your nic and everything.

Posted by: Tonypete at November 28, 2021 04:14 PM (mD/uy)

25 Somebody around here mentioned mushroom risotto around here. My brother found a jar of honest to G-d truffles somewhere at an affordable price and made it into risotto. Holy crap. Awesome.

Posted by: Yudhishthira's Dice at November 28, 2021 04:14 PM (Zhwz2)

26 That pic up top is without a doubt the most gay Martini glass on the planet.
Polka-dots?
I'm literally shaking.
Posted by: Martini Farmer at November 28, 2021 04:12 PM (BFigT)


I think it's made so you can imagine that you're sucking face with an octopus as you drink your cocktail.

Posted by: naturalfake at November 28, 2021 04:14 PM (5NkmN)

27 That bacon-wrapped turkey looks like I need to try it.
Mrs. AZ_D just informed me that we didn't take pictures of either of the T-Day turkeys.

Pep asked for a report on the smoked turkey:
The 21lb beast was spatchcocked and pellet smoked (competition blend with pecan in a smoke generator) for 5.5 hours at 250F and came out perfectly (and on time!). Leftovers were distributed before the crowd departed and enough was left that I have not suffered. Reportedly the skin came out crispy but, I didn't get any so I can't testify to it's crispiness.

The 16lb was oven roasted cling-wrapped and placed in an igloo cooler in case there was a dearth of turkey after the ravenous 15 people had their 1st time through the line.
It was not needed at dinner and still hot 7 hrs after it went in the igloo and has been deboned (sloppily w/lots of meat left on the carcass/bones) for soup.


Posted by: AZ deplorable moron at November 28, 2021 04:14 PM (9pLmn)

28 21 Tonight is Chanukah and we will have Vegetable Tempura. Tuesday night is donut night.
Posted by: San Franpsycho at November 28, 2021 04:12 PM (EZebt)

Love Tempura...won't make it b/c of the oil in small townhome kitchen and fire hazard/mess problem. That said, it's too bad I'm on the wrong coast for dinner at your place!

Posted by: Nova local at November 28, 2021 04:14 PM (exHjb)

29 I have never made homemade stock but I'd like to try it this year when I make turkey soup. Suggestions? CBD?
Posted by: Jewells45

Jewells, do you have the turkey carcass?

Posted by: Tonypete at November 28, 2021 04:14 PM (mD/uy)

30 I agree with nurse about cheesecake.

But my mom and Mrs. F. make these great mini-cheesecakes.

Problem with most cheesecakes is they're not cheese, they're some kind of gum or thickener.

Posted by: San Franpsycho at November 28, 2021 04:14 PM (EZebt)

31 Tonypete, yes.

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 04:16 PM (nxdel)

32 Did the bourbon trail a couple yrs ago and it was a really good time. We stayed in Louisville and traveled from there hitting 3 or 4 places a day. Makers Mark is worth the trip, beautiful location and out in the middle of no-where. Buffalo trace is nice but good luck finding anything in stock. Jim Beam is a fun tour and if lucky one of the old master distillers will be there to share stories and sign bottles. 4 Rose's was my least favorite. Check to see if the Evan Williams speakeasy is still open that was fun.

Posted by: Docker37 at November 28, 2021 04:16 PM (QWc3x)

33 Honestly, if you do that it is very difficult to bake it fully without cooking it too hard. That whole mass to ambient heat thing.
-----------
I guess I'll have to try a big one then. My nieces are always bugging me to cook for them, I could unload it on them maybe.

Posted by: dartist at November 28, 2021 04:17 PM (+ya+t)

34 Four Roses is nasty.

Posted by: Yudhishthira's Dice at November 28, 2021 04:18 PM (Zhwz2)

35 Jewells, I trim the excess skin and unwanted bits of the Turkey carcass and simmer in a stock pot with a carrot and onion. I will add fresh water, not much, as it reduces. Strain well and boom. Turkey stock.

Posted by: Jak Sucio at November 28, 2021 04:18 PM (jvt6t)

36 Used to hang out in a bar called "Nick's" in New Orleans. He was a "mixologist" known for his drinks of different liqueurs layered by specific gravity in a small glass. Quite colorful, and sometimes sickening.


Posted by: Javems at November 28, 2021 04:18 PM (d0F9W)

37 Tonight is Chanukah and we will have Vegetable Tempura.

The lively and exotic Mrs naturalfake made a fabuloso Tempura Lunch for our day after Thanksgiving Day Feast.

Wonderful change from the Prime Rib and Yorkshire Pudding we had on T-Day. Highly recommend.

Posted by: naturalfake at November 28, 2021 04:18 PM (5NkmN)

38 Okay, here you go: This is close enough for how I do it. The only difference is in the herbs I use - (I use dried thyme)

https://is.gd/XNvZ91

Posted by: Tonypete at November 28, 2021 04:18 PM (mD/uy)

39 Got home from lake and found 3 over ripe bananas. Gonna take a stab at Cranberry Banana Coffee Cake.

Looks like it's a banana bread covered with cranberry sauce (I have leftovers) and topped with brown sugar, pecan, flour and butter mixture in a 9X13.

Posted by: olddog in mo at November 28, 2021 04:18 PM (ju2Fy)

40 Now currently implementing Alton Brown's Bird to the Last Drop.

The turkey carcass is broken in two at the backbone to nicely fit it into the stockpot, the boxes of stock have been added and we're into the one hour simmer.

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 04:18 PM (ZSK0i)

41 It will tighten up when it chills.

Yes, it sure will.

Posted by: mikeski at November 28, 2021 04:19 PM (P1f+c)

42 I have never made homemade stock but I'd like to try it this year when I make turkey soup. Suggestions? CBD?

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 04:13 PM (nxdel)

Onion, carrots, celery, and as much turkey carcass as you have. All the bones and skin and everything left over from Thanksgiving. Toss it all into a pot and simmer for at least four-five hours. Pour the liquid into another pot through a sieve, let it cool in the refrigerator (or outside if it is near freezing) for at least a day so the fat rises to the top. Skim the fat, and you are done.

Posted by: CharlieBrown'sDildo at November 28, 2021 04:20 PM (Q9lwr)

43 It will tighten up when it chills.

Yes, it sure will.
Posted by: mikeski

Shrinkage!!

-- A naked Costanza

Posted by: Tonypete at November 28, 2021 04:20 PM (mD/uy)

44 I've always wanted to make stock from the carcass but what a hassle. One day.

Posted by: San Franpsycho at November 28, 2021 04:20 PM (EZebt)

45 22 I have never made homemade stock but I'd like to try it this year when I make turkey soup. Suggestions? CBD?
Posted by: Jewells45

Throw in bones and an onion, carrot celery, a bay leaf and peppercorns into your instapot with water. Push a button.
Stock!

Posted by: nurse ratched at November 28, 2021 04:21 PM (U2p+3)

46 Used to hang out in a bar called "Nick's" in New Orleans. He was a "mixologist" known for his drinks of different liqueurs layered by specific gravity in a small glass. Quite colorful, and sometimes sickening.
Posted by: Javems at November 28, 2021 04:18 PM (d0F9W)


We call those Pousse Cafes in the bartender biz.

Any good bartender should be able to make them for you, should you wish.

Or their easy to make at home. Most good bar books have recipes with the liqueurs and their necessary order listed.

Posted by: naturalfake at November 28, 2021 04:21 PM (5NkmN)

47 bluebell makes a KILLER apple pie!

Posted by: Weasel at November 28, 2021 04:21 PM (0IeYL)

48
That's a lousy photo of an empty martini glass with an orange twist.

-----

That's a relief. I thought it was sherbet. Or maybe a lunger.

I could just imagine Hillary pounding back a martini, then hocking something like that into the glass.

Not to put you off your liquor or anything.

Posted by: Semi-Literate Thug at November 28, 2021 04:21 PM (2iDSr)

49 Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 04:13 PM (nxdel)

Oh...some fresh parsley if you have it.

Posted by: CharlieBrown'sDildo at November 28, 2021 04:22 PM (Q9lwr)

50 bluebell makes a KILLER apple pie!
Posted by: Weasel

In bluebell's house, apple pie cuts you!!

Posted by: Tonypete at November 28, 2021 04:22 PM (mD/uy)

51 That doesn't surprise me at all seeing your nic and everything.

Heh... this guy gets it.

Full disclosure. Tonight I'm in the bag with a bottle of Old Forrester 100 proof. Spent some time outside with the Mrs. having a sip or 5 of it with a nice Leaf by Oscar cigar. The cigar is wrapped in a tobacco leaf for presentation. Very nice. Ugly, but nice.

Posted by: Martini Farmer at November 28, 2021 04:22 PM (BFigT)

52 If it's Thanksgiving stock, it's "toss everything in I already have" - all the celery, onion, carrot, and fresh herbs I used in the turkey with the carcass covered with water and some s&p and cook til fully dead (1 hour+) then drain...yes, this means it's not just plain turkey stock, but I tend to love the flavors in my turkey, so I love using the stock to already deliver that flavor to what I'm making - most years, it becomes the base of Thanksgiving soup when all the leftovers are tossed in Sunday - stuffing, mashed potato, sweet potato, cranberry sauce, green beans, mushrooms, onions, excess turkey, any opened pumpkin can, etc - but this year, we have no leftovers...so no Thanksgiving soup and salmon, roasted carrots, strawberries and blackberries, and baked bread for dinner it is...

Posted by: Nova local at November 28, 2021 04:22 PM (exHjb)

53 Thanks for the cheese cake recipe. I will try that soon. I have some pie left over from Thanksgiving that I need to eat.

Posted by: MikeM at November 28, 2021 04:23 PM (mgCYE)

54 CBD, yeah I worried about it being too "fatty" so that's a great idea.

Thanks everyone!

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 04:23 PM (nxdel)

55 Polka-dots?

I'm literally shaking.

Posted by: Martini Farmer at November 28, 2021 04:12 PM (BFigT)

Damned straight! I try to blur gender lines in my cocktails.

Posted by: CharlieBrown'sDildo at November 28, 2021 04:23 PM (Q9lwr)

56 I got a recipe for milk braised pork shoulder from ZOD. I made it over three days (football game interference on Friday) and number one son and I ate it last night.

I cut down in the salt, doubled the fresh sage and the lemon peel and threw in an extra head of garlic. Cooked for two hours on Friday, chilled in fridge, then another two hours yesterday.

It was damn good.

Posted by: nurse ratched at November 28, 2021 04:24 PM (U2p+3)

57 Don't you have to roast the bones for an hour or so before stewing them?

Posted by: San Franpsycho at November 28, 2021 04:24 PM (EZebt)

58 Don't you have to roast the bones for an hour or so before stewing them?
Posted by: San Franpsycho

You could but I've not done that.

Posted by: Tonypete at November 28, 2021 04:25 PM (mD/uy)

59 First rule of Food Club is: If it tastes good, enjoy it!

Evidently, syrup on French Toast and shaken Manhattans are excluded from this rule.

Interesting.

Posted by: blake - semi lurker in marginal standing (2SdPm) at November 28, 2021 04:25 PM (2SdPm)

60
So my understanding is that at the time the martini was created, typical vermouth was much better than typical vermouth now. A 1:4 or 1:5 vermouth:gin ratio would be typical, rather than 1:10 nowadays.

I found a recommended source for good vermouth -- Molly Prat, comes in both red and white. What have people heard about good vermouth?

Posted by: Semi-Literate Thug at November 28, 2021 04:26 PM (2iDSr)

61 I've been hoping to see Miklos around to ask if he's got a good recipe for chicken paprikash. Haven't seen him though

Posted by: Yudhishthira's Dice at November 28, 2021 04:27 PM (Zhwz2)

62 Oh and I just had a Turkey sammich the way God intended.

Leftover Turkey, white bread, Mayo, salt and pepper.

And a beer.

Posted by: nurse ratched at November 28, 2021 04:27 PM (U2p+3)

63 Where's the garlic in that stock?

Posted by: Ben Had at November 28, 2021 04:27 PM (wN0fu)

64 I have a highball glass that's from the same series as that polka-dot martini glass. It's from my late Dad's 1960s barware stuff, and is the only remaining glass of the set.

That's back from the time when there was a lot of turquoise and orange plastic things. Look at many of the early '60s rock albums from the pre-Beatles era, and you'll see lots of similar polka-dot themes there, as well as elongated diamond and convex sided diamond graphics.

Turkey wise, I just had to throw out a fifteen quart pot's worth of carcass and stillborn soup water. Somewhere along the simmering-down process, the contents went bad, and a wee tablespoon's sample to test the flavor profile yielded.. battery acid. Not "turkey". Hate losing a pot of precious Turkey Soup, but whatever that stock become wasn't fit for consumption.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at November 28, 2021 04:28 PM (QzJWU)

65 Hola horde. Turkey bone soup is on the stove as I type this. I hope everyone had an amazing holiday, we sure did over here.

Posted by: BunkerintheBurbs at November 28, 2021 04:28 PM (rahKx)

66 Where's the garlic in that stock?

Posted by: Ben Had at November 28, 2021 04:27 PM (wN0fu)

It doesn't belong! Nor does salt.

It's a base for many foods, so if you want garlic, add garlic!

Posted by: CharlieBrown'sDildo at November 28, 2021 04:29 PM (Q9lwr)

67 We were in Lexington in May 2018 and went on a very mini-bourbon tour. We toured Woodford Reserve, which we really enjoyed, particularly the tasting at the end. Bourbons were served with chocolates and the synergy of flavors was amazing--and unexpected.

We were at Buffalo Trace on Oaks Day (the day before the Kentucky Derby) and it was fun but insane because they have a big party. Like a feeding frenzy in the gift shop.

Highlight was visiting OBC Kitchen in south Lexington. Don't know if we got lucky, but we had an amazing bartender. We have since called our afternoon there "Bourbon U." Food was great too. Recommended by the manager at our hotel.

Posted by: Art Rondelet of Malmsey at November 28, 2021 04:29 PM (fTtFy)

68 hiya

Posted by: JT at November 28, 2021 04:30 PM (arJlL)

69 Where's the garlic in that stock?
Posted by: Ben Had

I normally don't add any extra because I roast the turkey itself with 7-8 smashed gloves. And they make it into the stockpot along with everything else from the bottom of the roasting pan.

Posted by: Tonypete at November 28, 2021 04:30 PM (mD/uy)

70 Thanks for the cheesecake recipe! Going to try this soon, maybe tonight.

Posted by: Betty at November 28, 2021 04:30 PM (/QabR)

71 Oh and I just had a Turkey sammich the way God intended.

Leftover Turkey, white bread, Mayo, salt and pepper.

And a beer.

Posted by: nurse ratched at November 28, 2021 04:27 PM (U2p+3)

Too bad you didn't have a nice slice of cheesecake to go with it...

Posted by: CharlieBrown'sDildo at November 28, 2021 04:30 PM (Q9lwr)

72 I've done a Buche de Noel a few times. I just saw a recipe for a Birch de Noel. White icing and thin chocolate drips to look just like a Birch log. That's going in the "to try" file.

Posted by: JuJuBee at November 28, 2021 04:31 PM (mNhhD)

73 When I was tending bar back in the olden days I happened to scarf up a couple 4 glass sets of the barware they used. Heavy, nearly unbreakable glassware.

My dad stole most of them from me.

4 small "rocks" glasses, a beer stein and a couple shot glasses are all that remain.

Posted by: Martini Farmer at November 28, 2021 04:31 PM (BFigT)

74 On the bourbon trail, be aware that these days you need reservations in advance for the good tours.

Also, check out the Neeley family distillery. They have 100 years of distilling and 10 years of legality.

Posted by: Mike at November 28, 2021 04:31 PM (UDmmn)

75 We call those Pousse Cafes in the bartender biz.

Any good bartender should be able to make them for you, should you wish.

Or their easy to make at home. Most good bar books have recipes with the liqueurs and their necessary order listed.

Posted by: naturalfake at November 28, 2021 04:21 PM (5NkmN)


Looked up Nick's in wikipedia and it said he was known to have layered 34 different liqueurs in one glass. Most I ever saw was maybe 8 or so. He would experiment and give them to female customers to try for free. Good place for a cheap date.

Posted by: Javems at November 28, 2021 04:31 PM (d0F9W)

76 Turkey wise, I just had to throw out a fifteen quart pot's worth of carcass and stillborn soup water. Somewhere along the simmering-down process, the contents went bad, and a wee tablespoon's sample to test the flavor profile yielded.. battery acid. Not "turkey". Hate losing a pot of precious Turkey Soup, but whatever that stock become wasn't fit for consumption.

Jim
Sunk New Dawn
Galveston, TX
Posted by: Jim at November 28, 2021 04:28 PM (QzJWU)

Huh, getting it acidic enough just through heat exposure to create a taste like battery acid...that's a food chemistry conundrum I need to solve...

Posted by: Nova local at November 28, 2021 04:31 PM (exHjb)

77 Oh and I just had a Turkey sammich the way God intended.

Leftover Turkey, white bread, Mayo, salt and pepper.

And a beer.

Posted by: nurse ratched at November 28, 2021 04:27 PM (U2p+3)


This is high dining...depending on the beer.

Posted by: Diogenes at November 28, 2021 04:31 PM (axyOa)

78 Not "turkey". Hate losing a pot of precious Turkey Soup, but whatever that stock become wasn't fit for consumption.

Posted by: Jim

Ouch, that is a tragedy. But - out it goes.

Posted by: Tonypete at November 28, 2021 04:31 PM (mD/uy)

79 Draws back my smacked knuckles and goes to sit next to Tonypete.

Posted by: Ben Had at November 28, 2021 04:33 PM (wN0fu)

80 Don't you have to roast the bones for an hour or so before stewing them?
Posted by: San Franpsycho

The recipe posted a couple days ago said to roast for 1hr at 450F. The carcass, bones, and wings are in the oven now.
The pie pumpkins have been clean and cubed and are waiting for their 1hr turn at 450 with the other veggies.

Posted by: AZ deplorable moron at November 28, 2021 04:33 PM (9pLmn)

81 I found a recommended source for good vermouth -- Molly Prat, comes in both red and white. What have people heard about good vermouth?

Posted by: Semi-Literate Thug at November 28, 2021 04:26 PM (2iDSr)

Noilly Prat is good. Dolin is another one that I like. And there are a few high-end ones that I use for specific cocktails.

But really, whatever works for your palate is the one you should use.

Posted by: CharlieBrown'sDildo at November 28, 2021 04:33 PM (Q9lwr)

82 I did the bacon-wrapped turkey thing once years ago.

Wasn't worth the trouble, IMO.

If I were going for that flavor, I think I'd just fry the bacon separately, then baste the turkey periodically with the grease.

That way you'd have bacon to snack on while waiting for the turkey to be ready.

Posted by: Rodrigo Borgia at November 28, 2021 04:33 PM (bW8dp)

83 Buy a Collin Street fruitcake in Sept, take it out of the wrapping, wrap in brandy soaked cheese cloth and put away until Dec.
Posted by: Ben Had


OMG.

Posted by: rickb223 at November 28, 2021 04:33 PM (uXonU)

84 And I found the answer - apparently, if you cook it long enough at a not low heat, you do get battery acid in stock...guess my 1+ hour needs to never go 3+...

https://traditionalcookingschool. com/food-preparation /what-to-do-with- bitter-broth/

Posted by: Nova local at November 28, 2021 04:33 PM (exHjb)

85 The secret to my pie crust is using ice cold water to cut in the dough. Float ice cubes in the water.

Posted by: Diogenes at November 28, 2021 04:34 PM (axyOa)

86 Louisville native, haven't lived there in almost 30 years. Get back about once a year, always get pizza and breadsticks at Bearno's (Taylorsville Rd. by Bowman Field, can't speak to their other locations). Plenty of other good pizza places there also.

Haven't had a Hot Brown from the Bristol Bar and Grill in many years, but it and their green chili wontons were fantastic back in the day.

Posted by: Crimso at November 28, 2021 04:34 PM (uCLNU)

87 77 Oh and I just had a Turkey sammich the way God intended.

Leftover Turkey, white bread, Mayo, salt and pepper.

And a beer.

Posted by: nurse ratched at November 28, 2021 04:27 PM (U2p+3)
----
I knew I liked you!

Posted by: Weasel at November 28, 2021 04:34 PM (0IeYL)

88 *throws flag*

Two Manhattans for taunting.
Payment to be made in the summer. Or spring.
Or this winter if I get out there to bust in on Berserker.

Posted by: nurse ratched at November 28, 2021 04:34 PM (U2p+3)

89 Turkey is turkey. Bacon is bacon. Don't see an urgent need to mix them.

Posted by: Yudhishthira's Dice at November 28, 2021 04:35 PM (Zhwz2)

90 One of the kiddos went to Georgia Tech -

on a visit we went to the Jim Beam distillery as well as the Angel's Envy digs and Bulleit(IIRC). all nice all interesting. Bourbons sampled!

If you're staying in Atlanta, try to get a room in the Hilton(IIRC) associated with GT. They have a wonderful bar stocked full of all those bourbons you want to try but never have.

You can drink yourself stupid on good booze should you wish, then wander upstairs to your room and sleep it off.

Posted by: naturalfake at November 28, 2021 04:35 PM (5NkmN)

91 > Leftover Turkey, white bread, Mayo, salt and pepper.
> And a beer.

Just needs a quality cheese (e.g., Tillamook sharp cheddar), and you've got the platonic ideal of the turkey sammich, especially if you've got fresh bread machine bread to put it on.

How do I know this? Had several, starting late Thursday evening and all through Friday.

Posted by: Rodrigo Borgia at November 28, 2021 04:35 PM (bW8dp)

92 > I normally don't add any extra because I roast the turkey itself with 7-8 smashed gloves.

Also known as "OJ Simpson style". Heh.

Autocorrect is so helpful, innit?

Posted by: Rodrigo Borgia at November 28, 2021 04:38 PM (bW8dp)

93 I'm a fan of not losing food to spoilage...so this year while making my cranberry sauce/relish, I threw in the pomegranate seeds along with my cranberries, mandarin orange slices, OJ, a bit of brandy, and once boiled down, a bit of unflavored gelatin.

The pomegranates added that soupçon of something different.

Posted by: groovy girl at November 28, 2021 04:38 PM (ybC9u)

94 I wish I had some turkey left. Roasted a 22-pounder for 11 people, and all gone by Friday night. Four of those people were young men in their 20s, joined by a fifth compatriot Friday night. So no more turkey for me.

But I did make my stock from the carcass yesterday so I'll be happy for what I've got!

Posted by: bluebell at November 28, 2021 04:38 PM (wyw4S)

95 Just needs a quality cheese (e.g., Tillamook sharp cheddar), and you've got the platonic ideal of the turkey sammich, especially if you've got fresh bread machine bread to put it on.

How do I know this? Had several, starting late Thursday evening and all through Friday.

Posted by: Rodrigo Borgia


Nope. Cheese adds a texture that needs to be broken by also adding lettuce and tomato and bacon.

Turkey, white bread, Mayo, salt, pepper. Beer. Celebration Ale.

Posted by: nurse ratched at November 28, 2021 04:38 PM (U2p+3)

96 Maybe a turkey sandwich with bacon is pretty good. But not a whole turkey. That's weird.

Posted by: Yudhishthira's Dice at November 28, 2021 04:39 PM (Zhwz2)

97 I'll just drop this off here...

moonshineuniversity dot com

Posted by: Martini Farmer at November 28, 2021 04:39 PM (BFigT)

98 Anyone remember which old-timey Warner Brothers (?) cartoon where the wolf/coyote/other canine predator bellied up to the bar and asked for a drink with a twist of lemming?

Posted by: Rodrigo Borgia at November 28, 2021 04:39 PM (bW8dp)

99 Cheesecake recipe looks really good. I don't like dense, grainy cheesecakes, but that one looks as though it would melt in the mouth, and have great flavor.

Posted by: Splunge at November 28, 2021 04:39 PM (PQ4Fz)

100 My house martini is Sapphire with a twist of orange, orange bitters, and a half bottle cap ful of vermouth. I ve come to prefer it to lemon twist.

Posted by: 3 angry Irish inches at November 28, 2021 04:39 PM (LWYzG)

101 > Nope. Cheese adds a texture that needs to be broken by also adding lettuce and tomato and bacon.

I like the way you're thinking here. But at that point it's not really a turkey sammich, IMO... moving more toward the club end of the spectrum.




Posted by: Rodrigo Borgia at November 28, 2021 04:40 PM (bW8dp)

102 Oh, lord... I just got back from a National Park in a Free State with the kids, and they were harassing me about a mask while I was there. Soon as I got back to the house, the wife's ex calls, and he's getting harassed about a mask at the thrift store back home in a Communist State. Seems like this is coming back full force.

We need a mask mandate in this country. A #GorillaMaskMandate, where CDC employees get forcibly gorilla masked on their way out of their way out of their offices by mobs of restive peasants with bags of pubes and bottles of glue.

Posted by: Yudhishthira's Dice at November 28, 2021 04:40 PM (Zhwz2)

103 Turkey, white bread, Mayo, salt, pepper. Beer. Celebration Ale.
Posted by: nurse ratched at November 28, 2021 04:38 PM (U2p+3)


Acceptable ale.
I went with Rogue River Dead Guy pale ale. I was out of the German Bitburger pils.

Posted by: Diogenes at November 28, 2021 04:41 PM (axyOa)

104 Cheesecake is gross. The flavor, texture and visual. It smells nasty. Not a single redeeming quality.

Please stop.

Posted by: nurse ratched at November 28, 2021 04:41 PM (U2p+3)

105 Louisville.
Stay at The Brown downtown.

Posted by: Java Joe at November 28, 2021 04:41 PM (2p/1y)

106 Oh yeah, one more thing about OBC Kitchen, CBD. They had a casked manhattan cocktail--manhattans made up and then aged in a cask for several weeks (or even months maybe). Delicious. Very subtle.

And I like Dolin vermouth as well.

Posted by: Art Rondelet of Malmsey at November 28, 2021 04:41 PM (fTtFy)

107 The Woodford Reserve tour and tasting is great but you need reservations. Well worth it.

Posted by: keena at November 28, 2021 04:41 PM (RiTnx)

108 I have not really gotten into the Zen of martinis. Sometimes I mix gin with vermouth, and drink it on the rocks. I know, blasphemy. Someday, I'll mess around with doing it right.

What I can say is that Carpano Dry is by far the best white vermouth I have ever tasted.

Posted by: Splunge at November 28, 2021 04:42 PM (PQ4Fz)

109 Jim, you sure you didn't use a Blue Turkey for that soup?

Posted by: JuJuBee at November 28, 2021 04:43 PM (mNhhD)

110 Cheesecake is gross. The flavor, texture and visual. It smells nasty. Not a single redeeming quality.

Please stop.


I just eat it for the calories anyways.

Posted by: Blanco Basura - moronhorde.com. Not insurgents, counterrevolutionaries. at November 28, 2021 04:43 PM (SchxB)

111 Eggnog cheesecake. Yum.

Posted by: JuJuBee at November 28, 2021 04:44 PM (mNhhD)

112 I never much liked cheesecake, either.

Posted by: Yudhishthira's Dice at November 28, 2021 04:44 PM (Zhwz2)

113 No turkey this year but I haven't made chicken stock in a long time. Nothing like soup with homemade stock. I forgot about the nifty fat separator I bought that has a button you press and the clean stock comes out of the bottom leaving the fat in the cup. Way easier to clean than the pour ones too.

Posted by: dartist at November 28, 2021 04:44 PM (+ya+t)

114 ..https://traditionalcookingschool. com/food-preparation /what-to-do-with- bitter-broth/ Posted by: Nova local at November 28, 2021 04:33 PM (exHjb)

Thanks, and I think there's a partial answer, there. Except that I simmer carcasses at *barely* a simmer, just enough heat to slightly roil the water and keep it turning, and NEVER at a full boil, nor anything close to such.

Three hours is my timing though, and I've made 100s of pots of soup thus. 'Bout four years ago, I brought a similar 15 qts. of Chicken Soup to the TxMoMeet at Ben Had's Horse Arena. Took home an empty pot from that, as it happened.

This pot though, was remarkable for it's sudden turn for the worst. *sigh* And I was so lookin' forward to that soup!

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at November 28, 2021 04:44 PM (QzJWU)

115 Dry vermouth is also very good for deglazing pans, and making a sauce, especially with chicken, fish or pork.

Goes well with shallots and capers. And butter. Perhaps a touch of cream.

Posted by: nurse ratched at November 28, 2021 04:44 PM (U2p+3)

116 111 Eggnog cheesecake. Yum.
Posted by: JuJuBee at November 28, 2021 04:44 PM (mNhhD)

Eggnog is disgusting. Cheesecake is awesome.

Posted by: Insomniac - Outlaw. Sexual Racist. at November 28, 2021 04:45 PM (II3Gr)

117 103
I went with Rogue River Dead Guy pale ale. I was out of the German Bitburger pils.
Posted by: Diogenes at November 28, 2021 04:41 PM (axyOa)


We have similar tastes. I remember being in college and trying a bunch of different beers. Discovering Bitburger was a revelation. Had to travel a ways and spend more money than usual, but it was a great treat when I could get it. And I've been through my share of Dead Guy, which I find a very easy one to like.

Posted by: Splunge at November 28, 2021 04:45 PM (PQ4Fz)

118 Cheesecake is gross. Not a single redeeming quality.

Please stop.
Posted by: nurse ratched at November 28, 2021 04:41 PM (U2p+3)
-----------

Graham cracker crust.

Posted by: blake - semi lurker in marginal standing (2SdPm) at November 28, 2021 04:47 PM (2SdPm)

119 Thanks for another delicious Food Thread, CBD.

And thank you for the cheesecake recipe. Sounds wonderfully delicious!

Posted by: Legally Sufficient, Believing in America at November 28, 2021 04:47 PM (rwusL)

120 104 Cheesecake is gross. The flavor, texture and visual. It smells nasty. Not a single redeeming quality.

Please stop.
Posted by: nurse ratched at November 28, 2021 04:41 PM (U2p+3)


Oh, I know. Beefcake, on the other hand...

Posted by: The Rick Wilson at November 28, 2021 04:48 PM (PQ4Fz)

121 But really, whatever works for your palate is the one you should use.
Posted by: CharlieBrown'sDildo at November 28, 2021 04:33 PM (Q9lwr)


Yup. I like:
Sweet vermouth:
Carpano Antica - probably the best in the world
Martini and Rossi Reserva Speciale Rubino - close 2nd
Cocchi Vermouth di Torino
Dry Vermouth:
Martini and Rossi Reserva Speciale Amberato
Blanco vermouth:
Contratto Bianco
Each one of these will up your cocktail game, but there's plenty of other good ones. Drinkhacker had a good rundown on sweet and dry vermouths to find the best in his opinion.

Posted by: naturalfake at November 28, 2021 04:48 PM (5NkmN)

122 I can attest to the quality of Jim's soup. I cleaned my bowl so as there wasn't even a smell left.

Posted by: Ben Had at November 28, 2021 04:48 PM (wN0fu)

123 Cheesecake is "nasty"? WTF is wrong with you, woman?

Although I had a piece of cheesecake at a local restaurant that was just plain wrong. Instead of the graham cracker crust, it was on a layer of actual cake.

I loved the old Baby Watson cheesecakes.

Posted by: Miley, the Duchess at November 28, 2021 04:50 PM (Mzdiz)

124 Of course, I don't even like dessert much, so my opinion on cheesecake isn't worth much. Cheesecake is extra dessert-ish.

Posted by: Yudhishthira's Dice at November 28, 2021 04:50 PM (Zhwz2)

125 Never made a pie before, I wonder if I could scale down a recipe for a pie for one.

Generally, yes. But there is math involved, and you probably don’t want to be using partial eggs. (You can, it just makes it even more mathy).

Let’s say your individual pie tin is a 5-inch tin. The recipe calls for a 9-inch tin. The radius of each is 2-½ inches and 4-½ inches. This makes the area of each (pi times radius times radius) 20 square inches and 64 square inches. You want to make about a one-third recipe.

If the recipe calls for five eggs, make a two-fifths recipe. If it calls for two eggs make a half recipe.

Baking time will have to be watched, too.

It might be easier to make a couple of individual pies and freeze the extras. Or make a full pie and either (a) invite someone over, (b) remove what you immediately want and freeze the rest, or (c) resign yourself to the trial of homemade pie for breakfast for a few days.

Also, don’t feel bad about tossing it in the trash if it doesn’t work out.

Posted by: Stephen Price Blair at November 28, 2021 04:51 PM (olroh)

126 I always have enjoyed the 1940s "Cheesecake" pin-up gals, as painted on USAAF & USN bombers in the Vargas style.

Mmm.. cheesecake!


Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at November 28, 2021 04:52 PM (QzJWU)

127 >>> I don't even like dessert much

That appears to be in English, but makes no sense.

Posted by: fluffy at November 28, 2021 04:54 PM (UnQlg)

128 I blowed the leaves around the yard and winterized the outside faucets. Pizza for dinner tonite.

Posted by: Weasel at November 28, 2021 04:54 PM (0IeYL)

129 The neatest looking drink shot I've seen is the brain hemorrhage.

Posted by: Just a side note at November 28, 2021 04:55 PM (EeUIW)

130 Did the Jim Beam tour a few years back and stayed in Shepphardsville, closer to thw bourbon, away from Louisville.

Posted by: Cicero Kaboom! Kid, no llama sacrifice! at November 28, 2021 04:55 PM (TRGyz)

131 Posted by: naturalfake at November 28, 2021 04:48 PM (5NkmN)

Carpano Antica is wonderful, but powerful, so I use a bit less in many drinks.

Posted by: CharlieBrown'sDildo at November 28, 2021 04:56 PM (Q9lwr)

132 Hi Miley! How've you been?

Posted by: Weasel at November 28, 2021 04:56 PM (0IeYL)

133 It might be easier to make a couple of individual pies and freeze the extras. Or make a full pie and either (a) invite someone over, (b) remove what you immediately want and freeze the rest, or (c) resign yourself to the trial of homemade pie for breakfast for a few days.
------------
I think I'll go with this solution considering my math skills and the sipping of cocktails while cooking, thanks!

Posted by: dartist at November 28, 2021 04:56 PM (+ya+t)

134 I have never made homemade stock but I'd like to try it this year when I make turkey soup. Suggestions? CBD?

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 04:13 PM (nxdel)

Whack the bones to open the marrow, then roast them in a shallow pan (450F) with a quartered onion, a carrot or two cut into 2" lengths, and a clove or two of garlic, cut in half. Drizzle with a bit of olive oil, and include any skin you have. Roast for 20 minutes, then turn and roast another 20. Transfer to a stock pot and add at least 8 cups of water, a celery stalk in pieces, a bay leaf *sticks tongue out at naysayers* and a tbsp of whole black peppercorns. I usually toss in a tbsp of Better Than Bouillon as well. Let simmer for a few hours, then strain.

Posted by: Miley, the Duchess at November 28, 2021 04:56 PM (Mzdiz)

135 Another thing from the olden days was a stint I did at a Cajun cooking school in New Orleans. My dad's family was from there, had a grocery business, and well.... it seemed like a cool thing to do when I was in my late 20's and had no direction in life.

Still don't.

Posted by: Martini Farmer at November 28, 2021 04:57 PM (BFigT)

136 p.s. be sure to get all the brown crusties from that roasting pan. Use some of the water you're adding to the stock pot.

Posted by: Miley, the Duchess at November 28, 2021 04:57 PM (Mzdiz)

137 That appears to be in English, but makes no sense.
Posted by: fluffy at November 28, 2021 04:54 PM (UnQlg)

I like ice cream, but not with food. Just on its own. If the dinner was good, you should be too full for candy.

Posted by: Yudhishthira's Dice at November 28, 2021 04:57 PM (Zhwz2)

138 Posted by: naturalfake at November 28, 2021 04:48 PM (5NkmN)

Ever try Vya vermouths? Not bad..and made in America!

Posted by: CharlieBrown'sDildo at November 28, 2021 04:57 PM (Q9lwr)

139 Bardstown, KY is THE place to stay. Several distilleries in the immediate area. Try Barton's 1792 and Haven Hill's Bernheim Original.
Mammy's Kitchen for BBQ covered hamburger.
Excellent museum complex at: https://bardstownmuseumrow.org/

Posted by: Stretch at November 28, 2021 04:58 PM (HZfX6)

140 Are there traditional foods for Hannukah aside from-maybe- latkes, because what do donuts represent?

Posted by: FenelonSpoke at November 28, 2021 04:58 PM (poMoX)

141 124 Of course, I don't even like dessert much, so my opinion on cheesecake isn't worth much. Cheesecake is extra dessert-ish.
Posted by: Yudhishthira's Dice at November 28, 2021 04:50 PM (Zhwz2)

Dessert is a meal, not an item...if you like light and fresh, vs the heavy creaminess of cheesecake and other "traditional" dessert items, try sorbet...lemon sorbet isn't just a palette cleanser, especially if you serve it in a champagne soup...and raspberry sorbet over a roasted pear (seasoned with honey, ginger and cinnamon) is another wonderful "meal"...

Posted by: Nova local at November 28, 2021 04:59 PM (exHjb)

142 Carpano Antica is wonderful, but powerful, so I use a bit less in many drinks.
Posted by: CharlieBrown'sDildo at November 28, 2021 04:56 PM (Q9lwr)


Yeah. I agree, but once you know what you like and what you're working with, you can hone in on your tastes exactly. Mucho delicioso.

That sounds like what you're doing.

Posted by: naturalfake at November 28, 2021 04:59 PM (5NkmN)

143 Oh and I just had a Turkey sammich the way God intended.

Leftover Turkey, white bread, Mayo, salt and pepper.

And a beer.

Posted by: nurse ratched
---------------------
Close. You need to sub $ rolls for the white bread.

Posted by: olddog in mo at November 28, 2021 04:59 PM (ju2Fy)

144 I would put bacon on a turkey Sammy in a heartbeat but not sure I want turkey wrapped in bacon.

Posted by: Skip at November 28, 2021 04:59 PM (2JoB8)

145 >>> I like ice cream, but not with food. Just on its own.

Indeed. Ice cream is a separate food group.

Posted by: fluffy at November 28, 2021 04:59 PM (UnQlg)

146 I like cheesecake, and make no apologies for it.

Posted by: FenelonSpoke at November 28, 2021 04:59 PM (poMoX)

147 Miley, now that sounds interesting. Any particular reason you roast everything first?

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 05:00 PM (nxdel)

148 Posted by: naturalfake at November 28, 2021 04:48 PM (5NkmN)
Ever try Vya vermouths? Not bad..and made in America!
Posted by: CharlieBrown'sDildo at November 28, 2021 04:57 PM (Q9lwr)


Ackshewallee, I love Vya's products. Esp. the Sweet Vermouth. It's like Christmas in a bottle. I'll probably grab some for the upcoming holiday.

Posted by: naturalfake at November 28, 2021 05:01 PM (5NkmN)

149 Fish Cakes and Spaghetti???

Don't even set a price, til he gets you to the other side.

Posted by: DaveA at November 28, 2021 05:02 PM (FhXTo)

150 I got rest of the turkey carved I'm heating that up with the giblet gravy and making bubble and squeak. Tomorrow I will make the stock.

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 05:02 PM (nxdel)

151 That pecan pie looks tastier every week. Never made a pie before, I wonder if I could scale down a recipe for a pie for one.
Posted by: dartist at November 28, 2021 04:10 PM (+ya+t)


If you can do the crust you can make them in large muffin tins, each cup gets it's own crust.
I also use the bottoms of the round Boy Scout mess kits for a half-sized and extra deep pan for pies since that size works better for me.

The muffin tin works really good though for making individual tarts. I make the filling out of canned fruit covered with jam, and that is fabulous

Posted by: Kindltot at November 28, 2021 05:02 PM (P9T5R)

152 104 Cheesecake is gross. The flavor, texture and visual. It smells nasty. Not a single redeeming quality.

Please stop.
Posted by: nurse ratched at November 28, 2021 04:41 PM (U2p+3)

I used to make cheesecake as a yoot for my mom, and I made them with cream cheese. I thought they were great, until I treated an Italian cheesecake, made with ricotta cheese instead of cream cheese.

Cream cheese in a cheesecake is disgusting, compared with ricotta. I'd give that a try, if you haven't already.

Posted by: Darrell Harris at November 28, 2021 05:04 PM (mdjgu)

153 Fruitcake...do not like. But I have my aunt's recipe for Date Nut Loaf which is pretty close. A pound of dates, a bunch of pecans and chopped maraschino cherries, baked in enough batter to hold it together. The old recipe says to serve with hard sauce, which sounds too sweet for such a sweet cake, so I like to spread cream cheese on it. S'wonderful.

Posted by: skywch at November 28, 2021 05:04 PM (sKjat)

154 Jim,

Did it cool and sit out too long ? That can sometimes give it a funk?

Posted by: Pete Bog at November 28, 2021 05:05 PM (bzrNB)

155 Jewells, the roasting will give a gorgeous color to the stock, and the extra flavor that comes as well. This year, I was serving game hens, so I bought a package of turkey necks and whacked them with a cleaver, then followed that procedure on Thanksgiving Eve to get stock for my gravy. I also threw in a few sprigs of fresh thyme and about 1/2 tsp of minced thyme leaves. All I had to do to finish the gravy after making the roux (leftover chicken fat in the freezer) and adding the stock was a little salt and black pepper.

Posted by: Miley, the Duchess at November 28, 2021 05:05 PM (Mzdiz)

156 Mr. Blair!

That Lemon Cake Pie recipe you posted in last week's Food Thread. The recipe made no mention, so what kind of pie crust do you pair with it?

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 05:05 PM (ZSK0i)

157 Rationing and price fixing has never ever worked.

It assumes we all play the game. It also assumes we are all guilty.

Undiversity, Equity Redistribution, and Exclusion are just rationing and price fixing with life and emotions.

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

158 Thanks Miley!

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 05:06 PM (nxdel)

159 Wayne Allen Root

Clinton/Obama in 2024.

Posted by: rhennigantx at November 28, 2021 05:07 PM (yrol0)

160 I'm stuck drinking a horrible Starburst IPA, but dreaming of a traditional martini....

Posted by: scrood at November 28, 2021 05:07 PM (P8oIc)

161 Hmmmm.

The lovely and careless Mrs naturalfake left her slice and the last slice of Pecan Pie uneaten and unattended.

I believe the Laws of Salvage apply in this case.

Posted by: naturalfake at November 28, 2021 05:07 PM (5NkmN)

162 If you can do the crust you can make them in large muffin tins, each cup gets it's own crust.
-------------
That sounds like a great idea. It's not easy to cook for one and not have a freezer full of leftovers.

Posted by: dartist at November 28, 2021 05:07 PM (+ya+t)

163 skywch, seconded on the date loaf.

Posted by: Ben Had at November 28, 2021 05:09 PM (wN0fu)

164 Just burned a pile of half damp leaves. Makeum big smoke. Heap big message. Now to reheat the chili from Friday night and make some honey cornbread.

Posted by: rickb223 at November 28, 2021 05:09 PM (uXonU)

165 I believe the Laws of Salvage apply in this case.
Posted by: naturalfake


Yes.

Posted by: nurse ratched at November 28, 2021 05:09 PM (U2p+3)

166 Chanukah is barely even a holiday. It's mostly for children, like Halloween. AFAIK, there aren't "Chanukah dishes."

Posted by: Yudhishthira's Dice at November 28, 2021 05:09 PM (Zhwz2)

167 Re the last thread on pecan pie:

My wife likes pecan pie but is no longer able to cook. I've tried making pecan pie for her twice, but for some reason it fails to gel. I used two different recipes, but in both cases the filling ended up a liquid mess. I don't know what I'm doing wrong.

Other kinds of pie give me no trouble. I just don't get it.

Posted by: Toad-O at November 28, 2021 05:09 PM (cct0t)

168 Note on the roasting of the bones - remember Ace's bone broth jag? Yep, do the same thing. More of everything, though. I think they say that after 8 hour of simmering bone broth, there's nothing more to be extracted, flavor-wise.

For the turkey stock, I simmered 8 cups of water down to about 3 1/2 cups, and it was glorious.

Posted by: Miley, the Duchess at November 28, 2021 05:09 PM (Mzdiz)

169 Speaking of Bourbon and cake, this is really good and I don't particularly like cake. They can be ordered online.


Kentucky Woods Bourbon Barrell Cake >


https://tinyurl.com/ydk9v3j4


Posted by: Javems at November 28, 2021 05:09 PM (G9Y8y)

170 ..Did it cool and sit out too long ? That can sometimes give it a funk? Posted by: Pete Bog at November 28, 2021 05:05 PM (bzrNB)

Not likely. I worked in a very busy Soup & Salad restaurant back in the '70s, and learned to hustle that 60 qt. pot of soup into the walk-in, as soon as it was off the burner. Faster it cools, the lower the chances of spoilage.

For those that worry that a pot full of hot soup will spoil other things in the fridge, keep in mind that the compressor and coils are going to win the thermodynamic battle there in short order, soon as the thermostat sends the alert.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at November 28, 2021 05:10 PM (QzJWU)

171 I have never made homemade stock but I'd like to try it this year when I make turkey soup. Suggestions? CBD?
Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 04:13 PM (nxdel)


pressure cooker, cover the bones with water, add 1/4 cup of vinegar, onion and celery tops (and what other flavours you like)
Cook at 15lbs pressure for 20-40 minutes.

It will not be a clear broth, but it will be all the goodness, collagen and flavor sucked from the bones. The vinegar helps dissolve the collagen out of the bones, you can skip it if you don't like vinegar.

I pick the meat off when it is clear and mix it with a bit of mayo to make sandwich filling

Posted by: Kindltot at November 28, 2021 05:10 PM (P9T5R)

172 The secret to my pie crust is using ice cold water to cut in the dough. Float ice cubes in the water.
Posted by: Diogenes

Sainted Mother, is that you?

Posted by: Tonypete at November 28, 2021 05:11 PM (mD/uy)

173 Latkes are usually eaten on Chanukah, but also year-round so I don't know if that really counts.

Posted by: Yudhishthira's Dice at November 28, 2021 05:11 PM (Zhwz2)

174 Buy a Collin Street fruitcake in Sept, take it out of the wrapping, wrap in brandy soaked cheese cloth and put away until Dec.
Posted by: Ben Had


Fruitcake.
Ugh.
In a tough fight and your cannon's are running low of ammo? Use fruitcake, it is a suitable substitute.

Posted by: Diogenes at November 28, 2021 05:12 PM (axyOa)

175 I really want to beat the crap out of Gordon Ramsey and several other TV chefs. Fucking food snobs deserve a rolling pin to both knees.

Posted by: The Man from Athens at November 28, 2021 05:12 PM (S7q3f)

176 But I have my aunt's recipe for Date Nut Loaf which is pretty close. A pound of dates, a bunch of pecans and chopped maraschino cherries, baked in enough batter to hold it together. The old recipe says to serve with hard sauce, which sounds too sweet for such a sweet cake, so I like to spread cream cheese on it. S'wonderful.

Posted by: skywch at November 28, 2021 05:04 PM (sKjat)

My mom used to make a date nut loaf (minus the cherries). Then, when it had cooled, she chopped it up and mixed in lightly sweetened whipped cream. To die for.

Posted by: Miley, the Duchess at November 28, 2021 05:13 PM (Mzdiz)

177 Gordon Ramsay's a given. Who are some of the several others?

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 05:13 PM (ZSK0i)

178 I really want to beat the crap out of Gordon Ramsey and several other TV chefs. Fucking food snobs deserve a rolling pin to both knees.

Posted by: The Man from Athens at November 28, 2021 05:12 PM (S7q3f)

Agreed.

Posted by: Miley, the Duchess at November 28, 2021 05:14 PM (Mzdiz)

179 As far as cheesecake, I like Ina Garten's Limoncello Cheesecake. It has cream and ricotta cheese, and of course limoncello.

Posted by: Javems at November 28, 2021 05:14 PM (G9Y8y)

180 Sainted Mother, is that you?

Posted by: Tonypete at November 28, 2021 05:11 PM (mD/uy)You


Not this mutha!

Posted by: Diogenes at November 28, 2021 05:14 PM (axyOa)

181 The secret to my pie crust is using ice cold water to cut in the dough. Float ice cubes in the water.
Posted by: Diogenes

The secret to my pie crust is using frozen vodka. Then you can add an extra tbsp of liquid without making it too tough (vodka's only 60% water).

Posted by: Miley, the Duchess at November 28, 2021 05:15 PM (Mzdiz)

182 Diogenes, I have lived in the fruitcake capitol for 40years and have never bought one.

Posted by: Ben Had at November 28, 2021 05:16 PM (wN0fu)

183 Who did the Saturday Night Live version of Julia Child?

You know, the one with the gushing spouts of arterial blood?

Best. Food. Show. EVER!

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at November 28, 2021 05:16 PM (QzJWU)

184 Anything with cream cheese is nasty. Cream cheese tastes like something died in your mouth.

Posted by: Mrs. Peel at November 28, 2021 05:16 PM (8548M)

185 Posted by: The Man from Athens at November 28, 2021 05:12 PM (S7q3f)

Style guide calls for crowbars.

Posted by: No Name Nobody at November 28, 2021 05:16 PM (Xqlct)

186 I strongly dislike Gordon. I'm hard pressed to think of a celebrity chef who doesn't annoy me. Alton Brown's pretty cool, I guess.

Posted by: Yudhishthira's Dice at November 28, 2021 05:16 PM (Zhwz2)

187 I subscribed to Cooks Illustrated magazine for years. Talk about food pr0n. I saved them all, too.

Posted by: Miley, the Duchess at November 28, 2021 05:16 PM (Mzdiz)

188 SNL Julia Child -> Dan Ackroyd

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 05:17 PM (ZSK0i)

189 The secret to my pie crust is using ice cold water to cut in the dough. Float ice cubes in the water.
Posted by: Diogenes

The secret to my pie crust is using frozen vodka. Then you can add an extra tbsp of liquid without making it too tough (vodka's only 60% water).
Posted by: Miley, the Duchess at November 28, 2021 05:15 PM (Mzdiz)

Excellent!

Posted by: Diogenes at November 28, 2021 05:17 PM (axyOa)

190 I love Giada's huge tits.

Posted by: Yudhishthira's Dice at November 28, 2021 05:17 PM (Zhwz2)

191 Diogenes my MiL did it that way

Posted by: Skip at November 28, 2021 05:17 PM (2JoB8)

192 Can i haz pie girl? Is there a pie gurl? Cake gurl haz couzin pie gurl?

Posted by: Cicero Kaboom! Kid, no llama sacrifice! at November 28, 2021 05:17 PM (TRGyz)

193 My brother just told me he's reading a book called In Trump Time by Peter Navarro, which is about all the shit Trump had to deal with when trying to address The 'Rona. One anecdote:

There are 64 million doses of HCQ sitting in a warehouse collecting dust that Trump acquired that could have been used to save lives. But the FDA shut that down.

There's a lot of blood on a lot of hands.

Posted by: Sharkman at November 28, 2021 05:18 PM (M8yB3)

194 SNL Julia Child - Dan Akroyd.

https://www.youtube.com/ watch?v=eSxv6IGBgFQ

Posted by: Miley, the Duchess at November 28, 2021 05:18 PM (Mzdiz)

195 166 Chanukah is barely even a holiday. It's mostly for children, like Halloween. AFAIK, there aren't "Chanukah dishes."
Posted by: Yudhishthira's Dice at November 28, 2021 05:09 PM (Zhwz2)

It's certainly a children's holiday, but the origins of Chanukah are pretty violent. It would be much better if it were celebrated as it was originally established.

Posted by: Darrell Harris at November 28, 2021 05:18 PM (mdjgu)

196 Julia Child was great. Also, that one gigantically obese Cajun pigman, too. Prudhomme.

Posted by: Yudhishthira's Dice at November 28, 2021 05:19 PM (Zhwz2)

197 Diogenes, I have lived in the fruitcake capitol for 40years and have never bought one.
Posted by: Ben Had at November 28, 2021 05:16 PM (wN0fu)

You are wise.
My mom loved fruitcake. That stuff is vile!

Posted by: Diogenes at November 28, 2021 05:19 PM (axyOa)

198 Speaking of Gordon Ramsey...

(who has several great and easy to make recipes online, his youtube videos are awesome and let you see how easy great food is to make)

A-a-a-a-anywho, the beautiful and adventurous Mrs naturalfake wanted to make his Cranberry Sauce instead of her usual, which believe it or not has a very different cooking process.

It tuned out lovely, but I will say it's more like a Cranberry Chutney than a traditional Cranberry Sauce went well with Rib Roast, should go very well with turkey but I think it would be the Ultimate Shinizzle matched up with Lamb. That spice combo would make the Lamb sing and scare the cats and neighbors.

Give it a whirl. It's a little tricky but simple and delish.

Posted by: naturalfake at November 28, 2021 05:19 PM (5NkmN)

199 I am a slow learner but I found this year that adding other things to you pasta dough makes everything infinitely better.

Posted by: Ben Had at November 28, 2021 05:19 PM (wN0fu)

200 62 Leftover Turkey, white bread, Mayo, salt and pepper.

And a beer.
Posted by: nurse ratched at November 28, 2021 04:27 PM (U2p+3)


... in a tree.

And I'm in complete agreement on the cheesecake thing.

Posted by: Half Dozen at November 28, 2021 05:19 PM (dJs6r)

201 My ma and her aunt were baking nuts. We always had fresh bakery in the house when we were kids. I wish I would have paid attention and learned how. That and a few thousand other things, lol.

Posted by: dartist at November 28, 2021 05:19 PM (+ya+t)

202 May I briefly interrupt the food to say:
Touchdown Aaron Rodgers.
https://tinyurl.com/ynjvtjrd

Posted by: m at November 28, 2021 05:19 PM (fVJPF)

203 For a ew kick, substitute limburger for cream cheese for cheesecake

Posted by: Cicero Kaboom! Kid, no llama sacrifice! at November 28, 2021 05:19 PM (TRGyz)

204 The best tv chef is the Swedish Chef on the Muppet Show.

Posted by: nurse ratched at November 28, 2021 05:20 PM (U2p+3)

205 My brother just told me he's reading a book called In Trump Time by Peter Navarro, which is about all the shit Trump had to deal with when trying to address The 'Rona. One anecdote:

There are 64 million doses of HCQ sitting in a warehouse collecting dust that Trump acquired that could have been used to save lives. But the FDA shut that down.

There's a lot of blood on a lot of hands.

Posted by: Sharkman at November 28, 2021 05:18 PM (M8yB3)

Dr Scott Atlas has a new book out which tears through the lies. Trump was misled for sure. The bastard is still encouraging people to get vaccinated - he really ought to get a clue.

When the vaxxed kids start dying in large numbers, I suspect we'll have a bloodbath by deranged parents and grandparents. Publius and I are looking forward to that.

Posted by: Miley, the Duchess at November 28, 2021 05:21 PM (Mzdiz)

206 The best tv chef is the Swedish Chef on the Muppet Show.

Posted by: nurse ratched at November 28, 2021 05:20 PM (U2p+3)


Firk Jer Beedun!

Posted by: Diogenes at November 28, 2021 05:21 PM (axyOa)

207 Posted by: Half Dozen


This is a quality person, right here, folks.

Posted by: nurse ratched at November 28, 2021 05:21 PM (U2p+3)

208 Leiderkranz, the cheese that is no more.

Posted by: Ben Had at November 28, 2021 05:21 PM (wN0fu)

209 The best tv chef is the Swedish Chef on the Muppet Show.

Posted by: nurse ratched

As he has so eloquently put it:

Desh born, der ritt de gitt der gue,
Orn desh, dee born desh, de umn bork! bork! bork!

Posted by: Tonypete at November 28, 2021 05:21 PM (mD/uy)

210 #177 Anyone who yells at the help/other contestants. Save it for your kitchen. This is why I do not work in a kitchen. Start yelling at me and I will slice you up. Hate the holier than thou crap.

Miss the Italian girl with the nice smile and gray cleavage.

Posted by: The Man from Athens at November 28, 2021 05:22 PM (S7q3f)

211 Ben Had!

Peace be with you, lovely lady!

Posted by: nurse ratched at November 28, 2021 05:22 PM (U2p+3)

212 >>>[164] Now to reheat the chili from Friday night and make some honey cornbread. Posted by: rickb223 at November 28, 2021 05:09 PM (uXonU)
Greetings, Rick ... Our cornbread is usually plain for the low-carb folks, but we serve honey butter (regular butter whipped with honey and stored in the fridge) for those who want something sweeter.

Posted by: Kathy at November 28, 2021 05:23 PM (h3RRP)

213 At Thanksgiving dinner grandson said his elementary school choir is learning a Hanukkah song for their holiday program. I said, "It's not 'Hanukkah in Santa Monica' is it?"

Husband laughed but no one else got it. Jeez I'm old. And weird.

Posted by: Art Rondelet of Malmsey at November 28, 2021 05:23 PM (fTtFy)

214 *great*

Posted by: The Man from Athens at November 28, 2021 05:24 PM (S7q3f)

215 nurse, I flipped a coin to see if tonight was Irish or Balvenie- Balvenie won.

Posted by: Ben Had at November 28, 2021 05:24 PM (wN0fu)

216 *great*
Posted by: The Man from Athens

You had me going for a minute. I was thinking - well, elderly ladies need love too.

Posted by: Tonypete at November 28, 2021 05:25 PM (mD/uy)

217 The secret to my pie crust is using frozen vodka. Then you can add an extra tbsp of liquid without making it too tough (vodka's only 60% water).
Posted by: Miley, the Duchess


Brilliant!

Posted by: nurse ratched at November 28, 2021 05:25 PM (U2p+3)

218 As write most weeks
Food fight!

Posted by: Skip at November 28, 2021 05:25 PM (2JoB8)

219 * great*

I originally read it as gravy cleavage.

Posted by: fluffy at November 28, 2021 05:25 PM (UnQlg)

220 215 nurse, I flipped a coin to see if tonight was Irish or Balvenie- Balvenie won.
Posted by: Ben Had


I have a snort of Balcones Baby Blue going here.

Posted by: nurse ratched at November 28, 2021 05:26 PM (U2p+3)

221 I originally read it as gravy cleavage.
Posted by: fluffy

A little outside my kink range but, we'll allow it.

Posted by: Tonypete at November 28, 2021 05:26 PM (mD/uy)

222 A request of The Horde: I am planning a short trip to Bourbon country as a gift, and unfortunately it is one of the many things about which I know nothing. I assume that there are tours and interesting places to visit and lots of good food to be eaten and bourbon to be drunk, but where to start? And where to stay? Louisville? Lexington? Somewhere in between?
Anyway, any information and tips would be much appreciated.


When are you going, CBD? I probably have more info than you want. Been visiting the Lexington area for work for 15-ish years and son of Doof attended UK from 2017-2020. Flown in to Louisville and Cincinnati many times. Driven to and from KY many times. You may have noticed me posting bourbon related comments once or twice. I may have a borderline obsession with bourbon. You have my email address -- please reach out!!

Posted by: Doof at November 28, 2021 05:26 PM (tU+ul)

223 *clinks glasses with nurse*

Posted by: Ben Had at November 28, 2021 05:27 PM (wN0fu)

224 Alton Brown: Basting is evil!!
Love that guy!

Posted by: The Man from Athens at November 28, 2021 05:27 PM (S7q3f)

225 I believe the Laws of Salvage apply in this case.
Posted by: naturalfake

As long as the couch is empty Salvage Laws apply.

Posted by: AZ deplorable moron at November 28, 2021 05:28 PM (9pLmn)

226 Now I had to go look up the original "beer in a tree" song, and explain it to my kids.

https://www.youtube.com/watch?v=l2oPio60mK4

Posted by: Half Dozen at November 28, 2021 05:29 PM (dJs6r)

227 #221 Fluffy: made my day!!

Posted by: The Man from Athens at November 28, 2021 05:29 PM (S7q3f)

228 You could trust Prudhomme, because he was clearly enjoying the product. He wasn't just a Food Club client. He was the President.

Posted by: Yudhishthira's Dice at November 28, 2021 05:31 PM (Zhwz2)

229
Flaky crust and vodka are made for each other. Bottom shelf stuff vodka with no flavors is the best. What I use for my vanilla extract.

Gotta make some more flaky crust hors d'oeuvres for the wife this Christmas season. Stuffed with spinach and cheese.

I pretend I only make them for her. It's '1 easy trick to get laid' that I learned.

Posted by: Traitor Joe's Military Surplus at November 28, 2021 05:32 PM (dQvv7)

230 I've had all sorts of mint in all sorts of ways. For me, I have come to the conclusion that it only belongs in candy and gum.

Shady liqueurs may dazzle the uninitiated; however, my Very Talented Tongue has its own linguistic dance and its Partner must be Pure of Heart.

Posted by: Slapweasel (Ckg4U) at November 28, 2021 05:32 PM (Ckg4U)

231 Off to make some brown bread (oats and flax seed). It's gluten-free, but easy to make and pretty tasty. I'm going to experiment with adding dates and pecans to one batch.

Posted by: PabloD at November 28, 2021 05:32 PM (Mw9bd)

232 Pure peppermint concentrate is highly toxic.
I had to buy some once, about a gallon, had to apply for a permit to transport hazardous substance.

Posted by: gourmand du jour at November 28, 2021 05:33 PM (jTmQV)

233 From Wednesday night, drinking 46 year old Crown Royal

Posted by: Skip at November 28, 2021 05:34 PM (2JoB8)

234 Slap!
Hiya handsome!

Posted by: nurse ratched at November 28, 2021 05:34 PM (U2p+3)

235 I hear the cheesecake hate . I wonder if it's possible for anyone to hate Blackberry cobbler?

Posted by: Just a side note at November 28, 2021 05:35 PM (EeUIW)

236 Good evening, Horde!

Posted by: Ladyl at November 28, 2021 05:35 PM (+4oV5)

237 my Very Talented Tongue has its own linguistic dance and its Partner must be Pure of Heart.
Posted by: Slapweasel

Ummmmm. That's hot?

Posted by: nurse ratched at November 28, 2021 05:35 PM (U2p+3)

238 {{Slapweasel}}!!

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 05:36 PM (nxdel)

239 Put the gluten back in as God intended and piss off hippies and Libtards!

Posted by: The Man from Athens at November 28, 2021 05:36 PM (S7q3f)

240 Slap!, all the best to you.

Posted by: Ben Had at November 28, 2021 05:36 PM (wN0fu)

241 I personally like the salt of an olive in my martini. However, the olive does displace gin. Yeah, first world problem I know.

Posted by: Zymurgyst at November 28, 2021 05:36 PM (/5Qr2)

242 I hear the cheesecake hate . I wonder if it's possible for anyone to hate Blackberry cobbler?
Posted by: Just a side note at November 28, 2021 05:35 PM (EeUIW)
* * * *
Hate is such a strong word ... I very much dislike blackberry anything because of the seeds. The flavor is marvelous but those damn seeds are a pain to deal with.

Posted by: Legally Sufficient, Believing in America at November 28, 2021 05:37 PM (rwusL)

243
From Wednesday night, drinking 46 year old Crown Royal

Posted by: Skip at November 28, 2021 05:34 PM


It aged that fast in four days?

Posted by: Math Challenged Moron at November 28, 2021 05:37 PM (dQvv7)

244 #241 Bigger glass. Problem solved.

Posted by: The Man from Athens at November 28, 2021 05:37 PM (S7q3f)

245 Ladyl, forever thankful of the introduction to Watershed bourbon.

Posted by: Ben Had at November 28, 2021 05:38 PM (wN0fu)

246 Yelling in a kitchen, any kitchen, is par for the course. Don't be such pussies. Yell back. You'll be respected.

Said every mother/wife on her first Thanksgiving.

Posted by: Martini Farmer at November 28, 2021 05:38 PM (BFigT)

247 However, the olive does displace gin. Yeah, first world problem I know.
Posted by: Zymurgyst

They make larger glasses you know...

Posted by: AZ deplorable moron at November 28, 2021 05:38 PM (9pLmn)

248 Hate is such a strong word ... I very much dislike blackberry anything because of the seeds. The flavor is marvelous but those damn seeds are a pain to deal with.
Posted by: Legally Sufficient, Believing in America at November 28, 2021 05:37 PM (rwusL)


Much the same here. I like the flavor but those damned little seeds get wedged between my teeth.

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 05:39 PM (ZSK0i)

249 AFAIK, there aren't "Chanukah dishes."

Posted by: Yudhishthira's Dice at November 28, 2021 05:09 PM (Zhwz2)

Uh...latkes? Suvganiot?

Posted by: CharlieBrown'sDildo at November 28, 2021 05:39 PM (Q9lwr)

250 It's as fine now as it was Wednesday, smooth as glass

Posted by: Skip at November 28, 2021 05:39 PM (2JoB8)

251 Our cornbread is usually plain for the low-carb folks, but we serve honey butter (regular butter whipped with honey and stored in the fridge) for those who want something sweeter.
Posted by: Kathy


That sounds awesome. We used to have a farmer's market where someone would make butter infused with a bunch of different ingredients. Was always awesome.

Posted by: rickb223 at November 28, 2021 05:40 PM (uXonU)

252 As I microwave my beef and bean burrito, it dawns on to me. I really, really hate you people.

Posted by: Some Rat at November 28, 2021 05:40 PM (r1z5A)

253 From Wednesday night, drinking 46 year old Crown Royal

Posted by: Skip at November 28, 2021 05:34 PM

It aged that fast in four days?
Posted by: Math Challenged Moron


It's seen some shit, man.

Posted by: rickb223 at November 28, 2021 05:41 PM (uXonU)

254 As I microwave my beef and bean burrito, it dawns on to me. I really, really hate you people.
Posted by: Some Rat at November 28, 2021 05:40 PM (r1z5A)

If you don't make it, buy it!

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 05:41 PM (ZSK0i)

255 As I microwave my beef and bean burrito, it dawns on to me. I really, really hate you people.

*shoves turkey, dressing, mashed taters and gravy thru USP port* *adds a shot of tequila*

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 05:42 PM (nxdel)

256 You have my email address -- please reach out!!

Posted by: Doof at November 28, 2021 05:26 PM (tU+ul)

I will. Thank you!

Posted by: CharlieBrown'sDildo at November 28, 2021 05:42 PM (Q9lwr)

257 >>Pure peppermint concentrate is highly toxic.
I had to buy some once, about a gallon, had to apply for a permit to transport hazardous substance.


I hear ya! On the Celestial Seasonings tour they take you into the peppermint storage room and shut the door. Within 1 minute you want to claw your way out of there because it is so intense.

Posted by: Lizzy at November 28, 2021 05:43 PM (bDqIh)

258 233 Not most but probably older than a few around here.

Posted by: Skip at November 28, 2021 05:43 PM (2JoB8)

259 Just sitting in my hotel room in Tehachapi, waiting for another Perfect Ribeye(tm) to come out of my little Black abd Decker 1150 Watt toaster oven.

You think sous vide is blasphemous? Let me tell you about blasphemy!!

Hmmmmmm, delicious steak dripping with juices, perfectly cooked. In a toaster oven.

Posted by: Sharkman at November 28, 2021 05:43 PM (M8yB3)

260 232 Pure peppermint concentrate is highly toxic.
I had to buy some once, about a gallon, had to apply for a permit to transport hazardous substance.
Posted by: gourmand du jour at November 28, 2021 05:33 PM (jTmQV)

It is toxic - it should be left out of all cooking forever - the only good mint comes right from the plants in your garden...now, that mint is good...

December has some of the worst "encouraged flavors" of the year, with the "no longer food" candied colored "fruits" and the "peppermint" everything...

Posted by: Nova local at November 28, 2021 05:43 PM (exHjb)

261 Hate is such a strong word ... I very much dislike blackberry anything because of the seeds. The flavor is marvelous but those damn seeds are a pain to deal with.
Posted by: Legally Sufficient, Believing in America at November 28, 2021 05:37 PM (rwusL)

Much the same here. I like the flavor but those damned little seeds get wedged between my teeth.
Posted by: Additional Blond Agent,


Press & strain. Use the juice.

Posted by: rickb223 at November 28, 2021 05:44 PM (uXonU)

262
Hate is such a strong word ... I very much dislike blackberry anything because of the seeds. The flavor is marvelous but those damn seeds are a pain to deal with.

Posted by: Legally Sufficient, Believing in America at November 28, 2021 05:37 PM


My grandmother had a small farm of many acres. The way it works is you - in return for working all day - get a breakfast in the morning and dinner at the end of the day. Whatever you can snitch to eat to survive in the intervening eight hours is fair game. Many was the time the blackberry bushes saved me from collapse. But the seeds, yeah, a major PITA.

Posted by: Traitor Joe's Military Surplus at November 28, 2021 05:44 PM (dQvv7)

263 *shares my clams in white sauce with Some Rat*

Posted by: Ben Had at November 28, 2021 05:44 PM (wN0fu)

264 Press & strain. Use the juice.
Posted by: rickb223 at November 28, 2021 05:44 PM (uXonU)


Yeah, I'm going to have to do that at this point. My dentition ain't what it used to be.

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 05:45 PM (ZSK0i)

265 Success! Hubbymayhem made his first-ever pecan pie and it was delicious!

Posted by: Madamemayhem (uppity wench) at November 28, 2021 05:45 PM (Vxu+H)

266 That Lemon Cake Pie recipe you posted in last week's Food Thread. The recipe made no mention, so what kind of pie crust do you pair with it?

None. I’m sure it could use a pie crust if you wanted to, but the recipe didn’t call for one and I didn’t use one. I just poured it into a pie tin and baked it.

Posted by: Stephen Price Blair at November 28, 2021 05:46 PM (olroh)

267 https://news.yahoo.com/james comeys daughter lead prosecutor

Hole E Fk these people, can't get away from them. A Clintonesta trying Ghislaine, probably will kill herself.
On the other hand nothing on the Clinton's will come out of the trial.

Posted by: Skip at November 28, 2021 05:46 PM (2JoB8)

268 Madamemayhem, A tradition is born!

Posted by: Ben Had at November 28, 2021 05:47 PM (wN0fu)

269 As filed with the pandemic price and rationing board.

Posted by: Popeye at November 28, 2021 05:48 PM (63Dwl)

270 None. I'm sure it could use a pie crust if you wanted to, but the recipe didn't call for one and I didn't use one. I just poured it into a pie tin and baked it.
Posted by: Stephen Price Blair at November 28, 2021 05:46 PM (olroh)


Interesting and thanks for the followup!

I checked a few other recipes on the web and they cheated and used a pre-made Marie Callendar pie crust. I may just have to try it both ways.

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 05:50 PM (ZSK0i)

271 Yes indeed BenHad! I will make the apple pie or pumpkin pie or blackberry pie and hubby can make the pecan pie. The boy spawn has learned to make sugar cream pie. And the girl spawn helped with my pumpkin and his pecan! We are set for pie making!

Posted by: Madamemayhem (uppity wench) at November 28, 2021 05:50 PM (Vxu+H)

272 Speaking of blackberries...

A while ago I saw what amounts to a pechuga-style style mezcal using only blackberries instead of fruit, herbs, and a chicken carcass.

It's "Mezcalosfera Espadin Destilado con Zarzamora".

Zarzamora is the blackberry part. The blackberry influence is very subtle but nice. Makes a nice mezcal margarita should you wish instead of drinking it solo.

Check it out if that sounds like your kind of thing.

Posted by: naturalfake at November 28, 2021 05:50 PM (5NkmN)

273 "Ladyl, forever thankful of the introduction to Watershed bourbon."

Watershed Apple Brandy is quite yummy also.

Posted by: Tuna at November 28, 2021 05:51 PM (gLRfa)

274 Here's a link to a bunch of folks who will be repirting on the G. Maxwell trial starting tomorrow:

https://patriotone.substack.com/p/the-giselle-maxwell-trial

If you're interested. The judge has of course banned all media and press from the courtroom. Not that anyone in the MSM eas going to be covering the trial. They are all implicated.

Posted by: Sharkman at November 28, 2021 05:51 PM (M8yB3)

275 >>>Hate is such a strong word ... I very much dislike blackberry anything because of the seeds.


I was working on Thanksgiving, as I usually do, but Mrs. Earp purchased a blueberry pie from the kids' school. I tried it when I got home and boy, was it glorious.

Posted by: Wyatt Earp at November 28, 2021 05:51 PM (VWp7G)

276 The best thing that happened cooking this Thanksgiving is that every dish complement the other and all the flavors blended for a most pleasing result.

Posted by: Ben Had at November 28, 2021 05:51 PM (wN0fu)

277 Rye whiskey and peppermint is a great combination.

Posted by: SFGoth at November 28, 2021 05:51 PM (KAi1n)

278 When the vaxxed kids start dying in large numbers, I suspect we'll have a bloodbath by deranged parents and grandparents. Publius and I are looking forward to that.
Posted by: Miley, the Duchess


You didn't really say that, did you?

What the fuck.

Posted by: nurse ratched at November 28, 2021 05:53 PM (U2p+3)

279 The chef on ST:Voyager was pretty good.

Posted by: SFGoth at November 28, 2021 05:53 PM (KAi1n)

280 You have my email address -- please reach out!!

Posted by: Doof at November 28, 2021 05:26 PM (tU+ul)

I will. Thank you!
Posted by: CharlieBrown'sDildo at November 28, 2021 05:42 PM (Q9lwr)


I'm actually heading to Lexington with son of Doof this coming weekend. Short trip - only 2 nights. Plenty of room in the car for the bounty of bourbon and beer I plan to return with!

Posted by: Doof at November 28, 2021 05:54 PM (tU+ul)

281 279 The chef on ST:Voyager was pretty good.
Posted by: SFGoth at November 28, 2021 05:53 PM (KAi1n)

That was that annoying, whiskered fellah, wasn't it? Neelix(?)

Posted by: Aetius451AD at November 28, 2021 05:54 PM (csEWM)

282 Doof, CBD...

If you're planning on a Bourbon trip let me know. I'm in the area... about a half hour outside of Bardstown.

And I have a backyard handgun range.

Posted by: Martini Farmer at November 28, 2021 05:55 PM (BFigT)

283
As far as baking crimes, using a pre-made pie crust is the equivalent of taking an extra penny out of the 'help yourself' change bin on the counter.

The real crime is not using an egg wash on the top crust.

Posted by: Traitor Joe's Military Surplus at November 28, 2021 05:56 PM (dQvv7)

284 I'm about to throw some bacon into the smoker.

Posted by: Brother Northernlurker at November 28, 2021 05:56 PM (cSyAR)

285 My favorite tv chef(s) are the Voltaggio brothers - actual ability to cook spectacularly with lots of fresh ingredients in new ways (but not always difficult ways or ways I can't imagine adapting to a simpler concept), and the ability to play off each other on tv and be both brotherly and nice. I've also been to Brian's restaurants and they have been some of the best meals I've had...yes, if I have to pick a brother, Brian is my favorite even though he didn't win and doesn't get as much "cred" as Michael...

Posted by: Nova local at November 28, 2021 05:56 PM (exHjb)

286 The Great British Baking Show was pretty good up until they started putting weirdo trannies and creeps to host it.
Season 6 or thereabouts.

Posted by: gourmand du jour at November 28, 2021 05:58 PM (jTmQV)

287 Brother Northernlurker how long does that take, you talking breakfast time?

Posted by: Skip at November 28, 2021 05:59 PM (2JoB8)

288 286 The Great British Baking Show was pretty good up until they started putting weirdo trannies and creeps to host it.
Season 6 or thereabouts.
Posted by: gourmand du jour at November 28, 2021 05:58 PM (jTmQV)

It's like somebody at the network got some envelopes mixed up as to who was gonna get what show, but they said "Fuck it!" and went with it anyway.

Posted by: Warai-otoko at November 28, 2021 06:00 PM (6FeV1)

289 Cranberry banana bread just came out of oven. Turkey pie went in oven. Didn't have pie shells so topped with a crescent roll sheet in a 9X13.

Will serve w last of the stuffing. All leftovers will be gone after tonight. That's a first.

Posted by: olddog in mo at November 28, 2021 06:01 PM (ju2Fy)

290 286 The Great British Baking Show was pretty good up until they started putting weirdo trannies and creeps to host it.
Season 6 or thereabouts.
Posted by: gourmand du jour at November 28, 2021 05:58 PM (jTmQV)

Nah, I was okay til this year when they robbed Jurgen...apparently the rumor is Paul Hollywood didn't like him, so they sent him home and he didn't make the finals even though he was wildly the best chef (the 2nd best, his only competition, then did eventuall win)...

Posted by: Nova local at November 28, 2021 06:01 PM (exHjb)

291 287 Brother Northernlurker how long does that take, you talking breakfast time?
Posted by: Skip at November 28, 2021 05:59 PM (2JoB

30 minutes

Posted by: Brother Northernlurker at November 28, 2021 06:03 PM (cSyAR)

292 Brian is my favorite even though he didn't win and doesn't get as much "cred" as Michael...
Posted by: Nova local at November 28, 2021 05:56 PM (exHjb)


That and Michael always looks to me like a full-sized Verne Troyer who's about to go off his chain.

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 06:04 PM (ZSK0i)

293 Yeah, Neelix - short, whiskered, annoying, but i liked the character and he was a great tv chef.

Posted by: SFGoth at November 28, 2021 06:05 PM (KAi1n)

294 Doof, CBD...

If you're planning on a Bourbon trip let me know. I'm in the area... about a half hour outside of Bardstown.

And I have a backyard handgun range.
Posted by: Martini Farmer at November 28, 2021 05:55 PM (BFigT)


Thanks, Martini Farmer. CBD hasn't invited me as a guide on his trip...... yet. Haha!!

Posted by: Doof at November 28, 2021 06:05 PM (tU+ul)

295 Dad cooked for Conrail back in the day. He kept a spike maul handle in the corner by his -office- next to the grill ((mobile kitchen attached to a tie gang). There was a big blue rubber band on it like u find on broccoli stalks.
He would get some 8- ball standing in the chow line that formed to the left and went through past dad his grill and 8 burner South Bend Stove. He would be running his mouth about dads chow. Dad would pick up that spike maul handle, look at the moron, look at rhe rubber band and slide it up and down until he decided on a spot, then look at the moron who had to ask (hillbilly drawl) " What's that, Fred?" to which dad replied while pointing out the rubber band on big hickory stick. " Thats how far im gonna stick this up your ass if you dont stfu and get out of my kitchen!"

Posted by: Cicero Kaboom! Kid, no llama sacrifice! at November 28, 2021 06:05 PM (TRGyz)

296 If you're planning on a Bourbon trip let me know. I'm in the area... about a half hour outside of Bardstown.

Posted by: Martini Farmer at November 28, 2021 05:55 PM (BFigT)

I will...thanks!

Posted by: CharlieBrown'sDildo at November 28, 2021 06:05 PM (Q9lwr)

297 That's reasonable

Posted by: Skip at November 28, 2021 06:05 PM (2JoB8)

298 And Anthony Bourdain, yes, he's a progressive, or WAS, and he killed himself....
that notwithstanding, I loved his shows.

Posted by: nurse ratched at November 28, 2021 06:06 PM (U2p+3)

299 Nah, I was okay til this year when they robbed Jurgen...apparently the rumor is Paul Hollywood didn't like him, so they sent him home and he didn't make the finals even though he was wildly the best chef (the 2nd best, his only competition, then did eventuall win)...
Posted by: Nova local at November 28, 2021 06:01 PM (exHjb)

I dunno, I was happy with the final 3. Juergen just shat the bed in the semifinals. You can't come correct all season and then have an off week when everyone else knocks it out of the park.

Posted by: Warai-otoko at November 28, 2021 06:10 PM (6FeV1)

300 An interesting article I pulled over from Instapundit on toasters. I think my mom had a 1960's variant of what the author's talking about here:

https://tinyurl.com/1949toaster

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 06:10 PM (ZSK0i)

301 I dunno, I was happy with the final 3. Juergen just shat the bed in the semifinals. You can't come correct all season and then have an off week when everyone else knocks it out of the park.
Posted by: Warai-otoko at November 28, 2021 06:10 PM (6FeV1)

He won the technical and his display was technically the hardest...finding you didn't like the color of his cake when Chiggs had purple apples and a simple 2 piece cookie THAT BROKE and flubbed the technical?

Posted by: Nova local at November 28, 2021 06:12 PM (exHjb)

302 I used to like watching Lidia but I'm not sure she's on free tv anymore. Can't bare to watch PBS one minute more than I have to.

Posted by: dartist at November 28, 2021 06:13 PM (+ya+t)

303 He won the technical and his display was technically the hardest...finding you didn't like the color of his cake when Chiggs had purple apples and a simple 2 piece cookie THAT BROKE and flubbed the technical?
Posted by: Nova local at November 28, 2021 06:12 PM (exHjb)

Come on, everyone knows the technicals don't matter

Posted by: Warai-otoko at November 28, 2021 06:14 PM (6FeV1)

304 I'm not a foodie but I love this thread. Thank you Mr Dildo.

Posted by: Brother Northernlurker at November 28, 2021 06:15 PM (cSyAR)

305 Thank you Mr Dildo.

Posted by: Brother Northernlurker at November 28, 2021 06:15 PM (cSyAR)

My...er...pleasure!

Posted by: CharlieBrown'sDildo at November 28, 2021 06:17 PM (Q9lwr)

306 My favorite martini 3oz mcallan 12 in a Glen cairn. Room temp.

Posted by: USNtakim deplorable still. at November 28, 2021 06:18 PM (0OmEj)

307 I mean, let me continue...in the final, Chigs literally said Juergen taught him most of what he was doing for the final...Chigs had no business in that final, and there would have actual drama in the final episode if they had the 3 best bakers...

Okay, yes I feel strongly that this year, the judges got it wrong, and not for the right reasons if the internet is to be believed...the internet gossip is always questionable, but the episodes seem to back it up, at least in part...b/c even in the show edit that they had to do to try to make it look like Juergen should go home, Chigs should have obviously gone, and it wasn't close...

Soapbox now over...

Posted by: Nova local at November 28, 2021 06:19 PM (exHjb)

308 ha!

Northern Territory chief minister Michael Gunner has slammed international trolls and tinfoil hat-wearing tossers

Posted by: rhennigantx at November 28, 2021 06:19 PM (yrol0)

309 I'm having a splash of rum with ginger beer. Ginger beer is super sharp.

Posted by: Brother Northernlurker at November 28, 2021 06:19 PM (cSyAR)

310 Ahhh, you can listen to the Maxwell Trial starting on Monday by dialing in to:

844-721-7237

Use access code: 9991787

Posted by: Sharkman at November 28, 2021 06:22 PM (M8yB3)

311 I used to like watching Lidia but I'm not sure she's on free tv anymore. Can't bare to watch PBS one minute more than I have to.
Posted by: dartist at November 28, 2021 06:13 PM (+ya+t)
* * * *
I used to love watching Lidia's show. We didn't have cable so PBS was the only option. I learned a lot from watching her and still use her techniques, with success.

Posted by: Legally Sufficient, Believing in America at November 28, 2021 06:23 PM (rwusL)

312 That looks like a bas-relief carving of a gorilla's head done in orange sherbet to me.

Posted by: andycanuck (UHVv4) at November 28, 2021 06:23 PM (UHVv4)

313 I'm having some peach Brandy.

Posted by: Ronster at November 28, 2021 06:23 PM (KIq3v)

314 Some say I have a very nice... peach.

Posted by: Brandy at November 28, 2021 06:24 PM (UHVv4)

315 Mea culpa. CBD is correct about not shaking Manhattans. I shall not give him a bad time about this forever.

Hopefully, he's vacated the Thread by now, and won't see this.

Posted by: Duncanthrax at November 28, 2021 06:25 PM (a3Q+t)

316 And Anthony Bourdain, yes, he's a progressive, or WAS, and he killed himself....
that notwithstanding, I loved his shows.
Posted by: nurse ratched at November 28, 2021 06:06 PM (U2p+3)

Concur. He seemed like a nice fella even if he was a lefty sort.

When I watched TV, I liked his show and those two fat broads from England.

Posted by: Hairyback Guy at November 28, 2021 06:25 PM (R/m4+)

317 Judging cooking is like judging music or art.
It's mostly opinion.

Posted by: gourmand du jour at November 28, 2021 06:26 PM (jTmQV)

318 Brandy, you are a fine girl.

Posted by: Ronster at November 28, 2021 06:26 PM (KIq3v)

319 313 I'm having some peach Brandy.

Posted by: Ronster at November 28, 2021 06:23 PM (KIq3v)


First time I ever got drunk was on peach Brandy. Got home, staggered into my room, fell into the closet and puked. Mom didn't think it was funny.

Posted by: Javems at November 28, 2021 06:27 PM (ct0hB)

320 Some say I have a very nice... peach.
Posted by: Brandy at November 28, 2021 06:24 PM


You are a fine girl. What a good wife you would be.

Posted by: The sailors in the Western port at November 28, 2021 06:27 PM (a3Q+t)

321 Brandy, you are a fine girl.
-----------------------------
tee-hee, tee-hee

Posted by: Brandy at November 28, 2021 06:27 PM (UHVv4)

322 I love ginger beer. Not as much as I love Deschutes River Black Butte Porter and Obsidian Stout, but I no longer drink, so.

Posted by: Sharkman at November 28, 2021 06:28 PM (M8yB3)

323 First time I ever got drunk was on peach Brandy. Got home, staggered into my room, fell into the closet and puked. Mom didn't think it was funny.
-----------------------------
It wasn't my best date either!

Posted by: Brandy at November 28, 2021 06:28 PM (UHVv4)

324 After a very non-keto 3 day T-Day and leftover carbs diet I'm returning to full keto.
In Weasel's honor I'm having a keto leftover dark meat turkey sandwich. This is made by selecting the finest dark meat pieces, S&P, and appropriate amounts of mayo in a bowl (no cheap while bread allowed).
This really is an excellent way to have a Keto Turkey 'sandwich'.

Posted by: AZ deplorable moron at November 28, 2021 06:29 PM (9pLmn)

325 Thanks for the cheesecake recipe, CDB. Eating like a hobbit here, second supper. Then in a while I will drink like a viking.

Posted by: Eromero at November 28, 2021 06:29 PM (0OP+5)

326
Posted by: AZ deplorable moron at November 28, 2021 06:29 PM (9pLmn)
----
Nice!

Posted by: Weasel at November 28, 2021 06:30 PM (0IeYL)

327 I used to love watching Lidia's show. We didn't have cable so PBS was the only option. I learned a lot from watching her and still use her techniques, with success.
----------
Me too. Simple without a shitload of technical stuff. She was on Amazon Fire stick a season at a time so I binge watched until it went to pay. Her Mastering Italian Cuisine book is good too.

Posted by: dartist at November 28, 2021 06:32 PM (+ya+t)

328 Nice!
Posted by: Weasel at November 28, 2021 06:30 PM (0IeYL)

I hoped you would appreciate the effort...

Posted by: AZ deplorable moron at November 28, 2021 06:32 PM (9pLmn)

329
It has *only* been four plus decades, but I remember Nurse Ratched as a nurse so unprofessional she participated in the prefrontal lobotomy of someone not really a mental patient, but simply a bit of a rascal she sought to control, and couldn't.

I was at that time dating a young woman who was just finishing her nursing program and she did not enjoy the movie one bit. No joy that night.

It's really not a great nic to choose, if one knows the background.

Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:33 PM (dQvv7)

330 I hoped you would appreciate the effort...
Posted by: AZ deplorable moron at November 28, 2021 06:32 PM (9pLmn)
---
Very much so. If our pizza doesn't hurry up I'm going to make one myself!

Posted by: Weasel at November 28, 2021 06:34 PM (0IeYL)

331 Weasel. What toppings for your pizza?

Posted by: Ronster at November 28, 2021 06:36 PM (KIq3v)

332 329
It has *only* been four plus decades, but I remember Nurse Ratched as a nurse so unprofessional she participated in the prefrontal lobotomy of someone not really a mental patient, but simply a bit of a rascal she sought to control, and couldn't.

I was at that time dating a young woman who was just finishing her nursing program and she did not enjoy the movie one bit. No joy that night.

It's really not a great nic to choose, if one knows the background.

Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:33 PM
Joe, nurse wouldn't use her professional skills to hurt a person.

Posted by: Eromero at November 28, 2021 06:36 PM (0OP+5)

333 It's really not a great nic to choose, if one knows the background.
___

It is if you actually know nurse and realize she's the exact opposite of the character.

Posted by: SMH while awaiting His return at November 28, 2021 06:36 PM (isQS2)

334 Anthony Bourdain may have been a lefty but he seems to have at least come by it honestly, i.e. dealing with the business end of some of the West's cultural preferences. And a lot of his complaints were directed at other lefties for being pompous hypocrites, and I respect anyone who doesn't play favorites.

Posted by: CppThis at November 28, 2021 06:37 PM (UewuT)

335 But she might pop a cap a somebody's ass.

Posted by: Eromero at November 28, 2021 06:37 PM (0OP+5)

336 I saw a Lidia show recently. She made the plain lasagna she's been making since her teens. No meat or veggies, drained the ricotta overnight, explained how to run the noodles up the sides of the pan so all the filling doesn't leak out when you cut it.

Posted by: JuJuBee at November 28, 2021 06:38 PM (mNhhD)

337 It's really not a great nic to choose, if one knows the background.
Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:33 PM


If one knew nurse, one would know she's the exact opposite.

The fact that she appreciates fine 1911s takes her to 11 of 10.

Posted by: Duncanthrax at November 28, 2021 06:38 PM (a3Q+t)

338 It's really not a great nic to choose, if one knows the background.
Posted by: Traitor Joe's Military Surplus at November


Since you're going to attack me

My patients in our diabetes clinic were often old, overweight guys who were in danger of losing their toes and then their feet...... I used to pretend to be a drill instructor and give them orders. I'd follow up with phone calls. I really cared.

They would lovingly call me nurse ratched because I was tough on them.

So. Fuck off.

Posted by: nurse ratched at November 28, 2021 06:39 PM (U2p+3)

339 The fact that she appreciates fine 1911s takes her to 11 of 10.

Posted by: Duncanthrax at November 28, 2021 06:38 PM (a3Q+t)

I was impressed when she shot my adult PPQ...none of that silly 9mm stuff.

Posted by: CharlieBrown'sDildo at November 28, 2021 06:39 PM (Q9lwr)

340 Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:33 PM (dQvv7)

She's one of the nicest people I know.

Posted by: Jewells45 deplorablethug#FJB at November 28, 2021 06:40 PM (nxdel)

341 LOL nurse!

Brava.

Posted by: SMH while awaiting His return at November 28, 2021 06:40 PM (isQS2)

342 There seems to be two threads here that are on the verge of becoming

nothing good.

Posted by: weirdflunky at November 28, 2021 06:40 PM (cknjq)

343 For bourbon country, i would recommend going to Glenns Creek Distilling after visiting some of the larger places. They are out of the original Old Crow Distillery whoch is now a series of ruins around their distillery, so very different juxtaposition compared to Makers Mark, Woodford, or Jim Beam where everything is manicure neat. They also do some good experimentation with mash bills and yeast strains to make non traditional bourbons that stick out, and the price point is good.

Posted by: luigibot at November 28, 2021 06:40 PM (qAjZq)

344 They would lovingly call me nurse ratched because I was tough on them.

SNIP

Posted by: nurse ratched at November 28, 2021 06:39 PM (U2p+3)

That's an awesome origin story.

Posted by: Darrell Harris at November 28, 2021 06:41 PM (mdjgu)

345 Posted by: luigibot at November 28, 2021 06:40 PM (qAjZq)

That sounds interesting.

One reason I got bored with wine tasting in Northern California was that half of wine country had turned into Disney Land!

Posted by: CharlieBrown'sDildo at November 28, 2021 06:41 PM (Q9lwr)

346 I was at that time dating a young woman who was just finishing her nursing program and she did not enjoy the movie one bit. No joy that night.
___

Sounds like someone's still bitter, forty years later, that he didn't get laid.

Posted by: SMH while awaiting His return at November 28, 2021 06:43 PM (isQS2)

347 Weasel. What toppings for your pizza?
Posted by: Ronster at November 28, 2021 06:36 PM (KIq3v)
---
Sausage and green pepper!

Posted by: Weasel at November 28, 2021 06:43 PM (0IeYL)

348 Never met nurse. She takes no crap. I like that about her.

Posted by: Ronster at November 28, 2021 06:44 PM (KIq3v)

349 Nurse r is pretty awesome!

Posted by: Weasel at November 28, 2021 06:45 PM (0IeYL)

350
They would lovingly call me nurse ratched because I was tough on them.

Posted by: nurse ratched at November 28, 2021 06:39 PM


You ever see the movie? There's nothing in the hell admirable about that woman. Emasculating an immature male into suicide? Prefrontal lobotomy?

Okay, it's funny they teased you that way. But there's nothing about the Nurse Ratched in that movie that I would ever think anyone would want to ever emulate except in an extremely negative sense.

Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:45 PM (dQvv7)

351 We need a mask mandate in this country. A #GorillaMaskMandate, where CDC employees get forcibly gorilla masked on their way out of their way out of their offices by mobs of restive peasants with bags of pubes and bottles of glue.
Posted by: Yudhishthira's Dice

or gorilla mask a la Clarence Beeks.

Posted by: toaster and couch fuckers everywhere at November 28, 2021 06:45 PM (sIxXb)

352 Sausage and green pepper!

Good choice.

Posted by: Ronster at November 28, 2021 06:46 PM (KIq3v)

353 Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:45 PM (dQvv7)

Okay...I think you made your point.

Shall we drop it?

Posted by: CharlieBrown'sDildo at November 28, 2021 06:47 PM (Q9lwr)

354 I have been lobbying for a cask mandate for years.

Posted by: Martini Farmer at November 28, 2021 06:47 PM (BFigT)

355 If you want to make your stock a bone broth add a half of a lemon of a tbsp of vinegar to the pot with everything else.

Posted by: lin-duh at November 28, 2021 06:47 PM (UUBmN)

356 I've been remiss. It's the Sunday night after Thanksgiving and I neglected to do any looting during the holiday. Hopefully I'll get my ass in gear for Christmas.

Posted by: JuJuBee at November 28, 2021 06:47 PM (mNhhD)

357 Traitor Joe, Stop. You have missed irony on your test.

Posted by: Ben Had at November 28, 2021 06:48 PM (wN0fu)

358 Okay...I think you made your point.

Shall we drop it?

Posted by: CharlieBrown'sDildo at November 28, 2021 06:47 PM


Done.

Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:48 PM (dQvv7)

359 Sausage and green pepper!

Posted by: Weasel at November 28, 2021 06:43 PM (0IeYL)

I never understood the allure of green pepper on a pizza. Too vegetal for my palate.

Sausage though? Yum!

Posted by: CharlieBrown'sDildo at November 28, 2021 06:48 PM (Q9lwr)

360 Begun, The Flame War has.

Posted by: Sharkman at November 28, 2021 06:48 PM (M8yB3)

361 Then in a while I will drink like a viking.
Posted by: Eromero

Hell yeah! *fistbump*

Posted by: Drink Like Vikings at November 28, 2021 06:49 PM (sIxXb)

362 Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:45 PM

I think we all understand your position on the matter.

Those of us who have met nurse ratched remain very, very impressed with her, and ... singularly unimpressed with this current display of boorishness.

Posted by: Duncanthrax at November 28, 2021 06:49 PM (a3Q+t)

363 ..Never met nurse. She takes no crap. I like that about her. Posted by: Ronster at November 28, 2021 06:44 PM (KIq3v)

I have met nurse. She takes no crap. I like that about her, too. She also can joke, cut-up, give n' take the shots n' zings with the best of 'em. She ain't all so tightly wrapped that youv'e gotta worry about her unraveling like a wayward emotion-grenade.

But you DO gotta worry if she's got a grip on the handlebars of a 1911. Missing, is not in her skillset.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at November 28, 2021 06:49 PM (QzJWU)

364 Posted by: Traitor Joe's Military Surplus at November 28, 2021 06:48 PM (dQvv7)

Thank you.

Posted by: CharlieBrown'sDildo at November 28, 2021 06:49 PM (Q9lwr)

365 >>> 359 Sausage and green pepper!

Posted by: Weasel at November 28, 2021 06:43 PM (0IeYL)

I never understood the allure of green pepper on a pizza. Too vegetal for my palate.

Sausage though? Yum!

Posted by: CharlieBrown'sDildo at November 28, 2021 06:48 PM (Q9lwr)

Sausage, green pepper and onion used to be my go-to. Now I prefer boring old pepperoni. OK, sometimes margherita (sp?) *plus* pepperoni.

Posted by: Helena Handbasket at November 28, 2021 06:50 PM (llON8)

366 Hey, eat your vegetals!
Good for the innards.

Posted by: gourmand du jour at November 28, 2021 06:50 PM (jTmQV)

367 You ever see the movie? There's nothing in the hell admirable about that woman. Emasculating an immature male into suicide? Prefrontal lobotomy?
------------
What's that got to do with food, did he fvck up the lasagna?

Posted by: dartist at November 28, 2021 06:50 PM (+ya+t)

368 >>> 367
.....
What's that got to do with food, did he fvck up the lasagna?
Posted by: dartist at November 28, 2021 06:50 PM (+ya+t)

Now THAT would be a crime.

Posted by: Garfield the Cat at November 28, 2021 06:51 PM (llON8)

369 I think Nurse Ratched is a funny name. I also think it came from a crappy, depressing movie that I watched once and would never watch again.

Posted by: Tom Servo at November 28, 2021 06:51 PM (evAgx)

370 Okay....let's all veer back into talking about food and Weasel's unfortunate pizza topping choices.

Posted by: CharlieBrown'sDildo at November 28, 2021 06:51 PM (Q9lwr)

371 Tis the season for loving your fellow man. Gratitude for our plenty, Celebration of the arrival of God made man our savior. and looting a big screen TV.

Posted by: USNtakim deplorable still. at November 28, 2021 06:52 PM (0OmEj)

372 Helena Handbasket, get adventurous, ham, mushroom, jalapeno and extra cheese.

Posted by: Ben Had at November 28, 2021 06:52 PM (wN0fu)

373 I made the bone broth and a turkey and andouille sausage gumbo yesterday. My turkey is all gone.

I made my pie crust with leaf lard provided by some rat... the best crust evah!!!

Posted by: lin-duh at November 28, 2021 06:52 PM (UUBmN)

374 Okay....let's all veer back into talking about food and Weasel's unfortunate pizza topping choices.
Posted by: CharlieBrown'sDildo at November 28, 2021 06:51 PM


As usual, we get to dip our muzzles, and get our own slice, right?

Posted by: WD & FSJ at November 28, 2021 06:53 PM (a3Q+t)

375 ham, mushroom, jalapeno and extra cheese.

Posted by: Ben Had at November 28, 2021 06:52 PM (wN0fu)

I love weird stuff on pizza.

One of the best ones I ever ate had honey on top!

Posted by: CharlieBrown'sDildo at November 28, 2021 06:53 PM (Q9lwr)

376 310 Ahhh, you can listen to the Maxwell Trial starting on Monday by dialing in to:

844-721-7237

Use access code: 9991787
Posted by: Sharkman at November 28, 2021 06:22 PM (M8yB3)

Only $9.00 a minute!!!!

Posted by: Tom Servo at November 28, 2021 06:53 PM (evAgx)

377 lin-duh, you are gonna love what it does for biscuits.

Posted by: Ben Had at November 28, 2021 06:54 PM (wN0fu)

378 Me too. Simple without a shitload of technical stuff. She was on Amazon Fire stick a season at a time so I binge watched until it went to pay. Her Mastering Italian Cuisine book is good too.

Posted by: dartist at November 28, 2021 06:32 PM (+ya+t)


She looks, sounds, and cooks like my (late) mother-in-law. Some meals I will always remember. Interestingly enough, everyone in my wife's family swears that while Gloria (the MiL) was a good cook, her mother Maria (whom I only met twice in her extreme old age, after her cooking days were long over) was an absolutely brilliant chef, as was her sister, who owned a pensione in Barga (a town in Tuscany).

Posted by: HTL at November 28, 2021 06:54 PM (7SBMg)

379 Bertucci's has the Sporkie. Sausage and ricotta. Used to eat their pizza when I lived in Maryland which is a pizza desert.

Posted by: JuJuBee at November 28, 2021 06:54 PM (mNhhD)

380 372 Helena Handbasket, get adventurous, ham, mushroom, jalapeno and extra cheese.

Posted by: Ben Had at November 28, 2021 06:52 PM (wN0fu)


Always extra cheese.

Posted by: Javems at November 28, 2021 06:54 PM (ct0hB)

381 >>> 375 ham, mushroom, jalapeno and extra cheese.

Posted by: Ben Had at November 28, 2021 06:52 PM (wN0fu)

I love weird stuff on pizza.

One of the best ones I ever ate had honey on top!

Posted by: CharlieBrown'sDildo at November 28, 2021 06:53 PM (Q9lwr)

I am a fungus bigot but have no objection to the other toppings, especially not moar cheese. That goes with just about every other choice.

Posted by: Helena Handbasket at November 28, 2021 06:55 PM (llON8)

382 I'll probably make biscuits this week. kids are excited, they love biscuits.

Posted by: lin-duh at November 28, 2021 06:55 PM (UUBmN)

383 I almost always get sausage on pizza's but sometimes I'll get onion and green peppers. The weird thing is I don't care for the onion or peppers separately.

Posted by: dartist at November 28, 2021 06:55 PM (+ya+t)

384 lin-duh, y'all starting to feel better?

Posted by: Duncanthrax at November 28, 2021 06:56 PM (a3Q+t)

385 kids are excited, they love biscuits.

Posted by: lin-duh at November 28, 2021 06:55 PM (UUBmN)

Never tell them how easy they are to make!

Posted by: CharlieBrown'sDildo at November 28, 2021 06:56 PM (Q9lwr)

386 CBD, then you ought to like the prosciutto, fig, truffle and three cheeses one.

Posted by: Ben Had at November 28, 2021 06:56 PM (wN0fu)

387 By now someone has mentioned that Nurse Ratched was a fictional character in a fictional movie that was also fictional, yes?

Posted by: Sharkman at November 28, 2021 06:56 PM (M8yB3)

388 Ham pineapple jalapenos. On pizza extra cheese please. My favorite.

Posted by: USNtakim deplorable still. at November 28, 2021 06:57 PM (0OmEj)

389 CBD, then you ought to like the prosciutto, fig, truffle and three cheeses one.
Posted by: Ben Had at November 28, 2021 06:56 PM


Pizza or biscuits?

Posted by: Duncanthrax at November 28, 2021 06:57 PM (a3Q+t)

390 >>> 377 lin-duh, you are gonna love what it does for biscuits.
Posted by: Ben Had at November 28, 2021 06:54 PM (wN0fu)

>>> 382 I'll probably make biscuits this week. kids are excited, they love biscuits.
Posted by: lin-duh at November 28, 2021 06:55 PM (UUBmN)

I don't have leaf lard, but I do have both Crisco and regular (?) lard. I think I'll add biscuits and gravy to my schedule for this week.

Posted by: Helena Handbasket at November 28, 2021 06:57 PM (llON8)

391 By now someone has mentioned that Nurse Ratched was a fictional character in a fictional movie that was also fictional, yes?
Posted by: Sharkman at November 28, 2021 06:56 PM (M8yB3)


It was also mentioned that topic is done...

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 06:58 PM (ZSK0i)

392 you ought to like the prosciutto, fig, truffle and three cheeses one.

Posted by: Ben Had at November 28, 2021 06:56 PM (wN0fu)

Yes!

Prosciutto is God's gift to pizza.

Posted by: CharlieBrown'sDildo at November 28, 2021 06:58 PM (Q9lwr)

393 Helena Handbasket, black olive works too.

Posted by: Ben Had at November 28, 2021 06:58 PM (wN0fu)

394 Anchovies and pepperoni for my pizza. And an autumnal carpet of pepper flakes.

Posted by: Drink Like Vikings at November 28, 2021 06:58 PM (sIxXb)

395 I love sausage on pizza but only crumbled sausage, not the little round slices. That just ruins it for me for some reason.

Posted by: JuJuBee at November 28, 2021 06:58 PM (mNhhD)

396 My nic is from an anime character who tried to destroy civilization using the internet.... whatcha gonna do, eh?

Posted by: Warai-otoko at November 28, 2021 06:59 PM (6FeV1)

397 Slurrrrppp.

Bird to the Last Drop is finished and cooling.

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 06:59 PM (ZSK0i)

398 >>> 393 Helena Handbasket, black olive works too.
Posted by: Ben Had at November 28, 2021 06:58 PM (wN0fu)

I'm an olive-hater also, even though I love the oil. My mom likes olives so they can go on half of the pizza.

Posted by: Helena Handbasket at November 28, 2021 06:59 PM (llON8)

399 Pizza or biscuits?

Posted by: Duncanthrax at November 28, 2021 06:57 PM (a3Q+t)

Yes.

Seriously, that does sound good for a biscuit filling.

Posted by: CharlieBrown'sDildo at November 28, 2021 06:59 PM (Q9lwr)

400 We're not going to tell ace how much we partied while he was gone, are we?

Posted by: Duncanthrax at November 28, 2021 06:59 PM (a3Q+t)

401 Wife is gone, making noodles for Christmas soup. It's a slovak thing.

Posted by: Ronster at November 28, 2021 06:59 PM (KIq3v)

402 My nic is from an anime character who tried to destroy civilization using the internet.... whatcha gonna do, eh?

Posted by: Warai-otoko

See mine for a suggestion...

Posted by: Drink Like Vikings at November 28, 2021 07:00 PM (sIxXb)

403 396 My nic is from an anime character who tried to destroy civilization using the internet.... whatcha gonna do, eh?
Posted by: Warai-otoko

Xoxoxoxo

Posted by: nurse ratched at November 28, 2021 07:00 PM (U2p+3)

404 We're not going to tell ace how much we partied while he was gone, are we?

If he spots the beer bottles and pizza crust underneath the couch cushions, it's all over.

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 07:01 PM (ZSK0i)

405 Nood.

Gub.

Posted by: blake - semi lurker in marginal standing (2SdPm) at November 28, 2021 07:01 PM (2SdPm)

406 Red bell pepper slices are a plus.

Posted by: Javems at November 28, 2021 07:01 PM (ct0hB)

407 Thanks folks!

And I do appreciate all of the input about bourbon country!

Posted by: CharlieBrown'sDildo at November 28, 2021 07:01 PM (Q9lwr)

408 [iUsed to eat their pizza when I lived in Maryland which is a pizza desert. Posted by: JuJuBee at November 28, 2021 06:54 PM (mNhhD)

Galveston, alas, is also a Pizza Desert of the most dismal sort. The best pizzas here are "adequate" to the task, but are sad also-rans, with none of them rising above mediocrity.

Houston's finest pizza (for 37 years) was Barry's Wood-Fired Pizza at Richmond & Fountainview, but they hung up the peel in the midst of the covid shutdowns. Now? Brooklyn Pizzeria, a modest chain of about 7 stores or such. They DO have their ingredients flown in from (literally) Brooklyn and other NYC sources, three or four times per week. The pizzas are great, as is the rest of their Italian menu.

But Galveston? A true Craftsman of the Pizza Arts could land here and make an absolute killing on this island. Population 55k, and they'd flock to such a store in droves.

Jim
Sunk New Dawn
Galveston, TX

Posted by: Jim at November 28, 2021 07:01 PM (QzJWU)

409 My nic? Some stupid guy with a keyboard.

Posted by: USNtakim deplorable still. at November 28, 2021 07:01 PM (0OmEj)

410 Nood!

Posted by: Duncanthrax at November 28, 2021 07:01 PM (a3Q+t)

411 402 My nic is from an anime character who tried to destroy civilization using the internet.... whatcha gonna do, eh?

Posted by: Warai-otoko

See mine for a suggestion...
Posted by: Drink Like Vikings at November 28, 2021 07:00 PM (sIxXb)

I hoist my espresso and booze concoction in your general direction. Not exactly vikingesque... but the spirit is there.

Posted by: Warai-otoko at November 28, 2021 07:01 PM (6FeV1)

412 We're not going to tell ace how much we partied while he was gone, are we?
Posted by: Duncanthrax

As long as he doesn't notice the dude trapped in the coffee table or the cracked Faberge egg, mum's the word.

Posted by: Drink Like Vikings at November 28, 2021 07:02 PM (sIxXb)

413 Sometimes we do homemade French bread pizzas with pepperoni, mushroom, onion, green pepper, and black olive. Works good when you're too lazy to pick up pizza and/or don't want to spend the money. All the places who deliver around here have crappy pizza.

Posted by: JuJuBee at November 28, 2021 07:02 PM (mNhhD)

414 Only $9.00 a minute!!!!

Posted by: Tom Servo




Well, you know what they say about Ghislaine "Me Love You Long Time, Sailor" Maxwell!!!

Posted by: Sharkman at November 28, 2021 07:03 PM (M8yB3)

415 Are you kidding? Ace will be lamenting, "This is why I can't have nice things," once he sees how we trashed the place.

Posted by: JuJuBee at November 28, 2021 07:04 PM (mNhhD)

416 San Francisco Mayor London Breed caught clubbing this week without a mask. This is the second incident. First time was in September.

tinyurl.com/4dss9hty

Posted by: Victoria at November 28, 2021 07:06 PM (sFBNj)

417 Said this a very long time ago here so hopefully y'all won't hold it against me if you've heard it before but the secret to perfecting ingredients in a pizza is precooking the meat a tad bit & draining the fat off prior to topping and popping into oven and the secret to good pizza dough is the type of water. Hard and chlorinated water makes crappy dough. The purer and softer the water, the better the dough, the better the chew, the better the crust. This is true of all doughs.

Posted by: MIMimi aka Mimi or MI if'n you're into the brevity thing at November 28, 2021 07:22 PM (wamUX)

418 I do prefer orange slices with my tequila shots. Yum.

Posted by: S.Lynn at November 28, 2021 07:32 PM (ICbXt)

419 Good point, Mimi. I'd gently argue that you can get away w/o precooking the pepperoni but I definitely would precook the sausage, chicken, etc.

Posted by: Additional Blond Agent, STEM Guy at November 28, 2021 07:33 PM (ZSK0i)

420 Kind of OT for the Food Thread, but I have found a good use for Steak-Ums. Crumble one up into a pot of ramen noodles; it adds a little meat-like flavor, and some grease.

Posted by: Alberta Oil Peon at November 28, 2021 07:37 PM (P3gRi)

421 I love shredding up leftover meats onto a pizza, be it chicken or pork, anything with a strong flavor and good "shreddiness" works.

Agreed on the water, too. Every single product that relies on fermentation benefits massively from using good water.

Posted by: Warai-otoko at November 28, 2021 07:46 PM (6FeV1)

422 Anyone else use turkey leftovers to make turkey tetrazzini? I picked the turkey, as she says I do it better, and Jules made a tasty bunch.

The 2 of us have done a pretty good job of devouring a 12 lb turkey. May have to freeze a bit as we are getting tired despite the different preparations.

Posted by: Farmer at November 28, 2021 08:26 PM (55Qr6)

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