Food Thread: Raw Hamburger...Tartare Is Really Raw Hamburger! (Or Is It People?)

tartare222.jpg

It's an acquired taste...I think, but plenty of people have told me that when they were kids they used to eat raw hamburger all of the time, so maybe, just maybe we have it hard-wired in us!

Probably not, but good Tartare is really fun. And sort of a pain in the ass to make, but I think it is worth it. The trick is to remove every bit of connective tissue so all you are left with is the beef and maybe a little bit of fat. But too much fat and it becomes greasy and unappealing....yuck!

There are lots of good recipes all over the place, so I won't bore you with mine. But if you are intrigued by the idea but can't quite work up the intestinal fortitude to make it, try something called "Beef Carpaccio," which is simply thinly sliced beef pounded even thinner, then served with a splash of olive oil and lemon and maybe some capers and onion. Just as beefy but without the problem of the texture that many people find distasteful in Tartare.

If both of these sound good, email me and I will send my special recipe for Chicken Tartare!

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Our current political malaise has brought us the joys of inflation, and nowhere have I seen it worse than in the food markets. Maybe I am too many multiples of 29 to have a coherent sense of the meteoric price rises, but the next time I see "10% increase in food prices" I might just cut a bitch.

10% my ass.

Chuck roasts +50%
Bacon +50%
Tomatoes +75%
Chicken +25%
Pork Shoulder +33%
Romaine +75%
Avocados +33%

That's from the last three days compared to sometime last year. Nothing scientific, but spare me the government-massaged misinformation.

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I'm making chili today, mostly because it's 12 degrees outside and it seems like the appropriate food to have simmering on the stove. And before you eviscerate me...yes...chili is an idea, not a recipe. But I enjoy trying these out just to see whether it is possible to make crappy chili.

And I don't think it is!

Sure, you can make it it too spicy, but that's still okay. I have made chili that was stupidly hot. Painfully, mouth-burning, lip-melting hot. But a spoonful of sour cream and extra cornbread was all it took to make it...um...still stupidly hot but fun to eat.

I think there is a basic template for chili, and as long as you follow that, your chili is going to be good. Maybe not award-winning stuff that will get you an appearance on TV, but plenty good enough to enjoy on a cold day in January while you watch the snow pound down onto your driveway.

Texas Beef Chili

As for beans and carrots? Those are deeply personal and private decisions best left alone in a public forum such as this.

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ratched soy.jpg

What the hell is this stuff? Nurse Ratched sent me the photo, and since she is a well-known hippie (can you smell the patchouli oil?) I figured it was some new-age weirdness that has homeopathic properties. IT CURED MY HEMORRHOIDS!

Anyway...anyone besides the Nurse use this stuff?

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threeweek ferm.jpg

That is a three-week fermentation! Yeah, definitely not by plan, but things got away from me and all of a sudden I realized that the dough was still in the refrigerator.

And you know...it was pretty damned good. The bread was quite malty and sour, but not unpleasantly so, and the texture was surprisingly good. Not nearly as dense as I expected.

I do not recommend three week fermentations, because it wasn't any better than a more typical one. But if it happens, don't throw it out!

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monsterchicken.jpg

What's the deal recently with monster chickens? I used to be able to buy three pound chickens, which they called "fryers." Now it seems as though the minimum size is 4.5 pounds, and there are some Argentinosaurus-sized birds out there that are just ridiculous!

Obviously processing costs decrease when the birds are grown larger, and the stores are selling a higher-priced item compared to normal chickens from this planet. but sometimes I just want to make a roast chicken, not a meal for eight people!

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Short ribs are one of my favorite cuts of beef, and when done well (Sous Vide...duh!) they are incredible. I have spent a fair amount of time and money perfecting my own recipe, which puts the short rib front-and-center. It's got incredible beefy flavor, so there is no reason to mask it in complex recipes with lots of competing flavors.

Which is why I am puzzled by this recipe from "Smitten Kitchen. I think the writer is a good cook, and I like her relaxed attitude toward food and cooking. But why not use a chuck roast at half the price and most of the beefy flavor?

Everything about her short rib onion soup recipe is good...except the waste of good short ribs. So try it out with a cheap chuck roast and save the short ribs for a special occasion.

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MisHum funny.jpg

[Hat Tip: Misanthropic Humanitarian]

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Brussels Sprouts that aren't as tough as trees, 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 January 16, 2022 04:00 PM (2JoB8)

2 French toast and maple syrup

Posted by: That Guy What Always Says Yeah Buddy TM at January 16, 2022 04:01 PM (R5lpX)

3 ( grabs creme pie)

Posted by: Skip at January 16, 2022 04:01 PM (2JoB8)

4 Salmon on the grill as I type.

Posted by: blake - semi lurker in marginal standing (5pTK/)) at January 16, 2022 04:01 PM (5pTK/)

5 Fud is gud

Posted by: Duke Lowell at January 16, 2022 04:01 PM (eA1RV)

6 Well marbled NY steak?

Go for the ribeye.

Yeesh.

Posted by: blake - semi lurker in marginal standing (5pTK/)) at January 16, 2022 04:02 PM (5pTK/)

7 You could always make Beef Wellington.

Posted by: Martini Farmer at January 16, 2022 04:02 PM (BFigT)

8 gotta sous vide that shit

Posted by: ghost of hallelujah at January 16, 2022 04:03 PM (sJHOI)

9 Raw hamburger is a great source of taurine, didn't you know?

Posted by: Isophorone at January 16, 2022 04:04 PM (rhPn1)

10 Snow cream.

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:04 PM (7XjF+)

11 Hello hungry horde.

What's cooking?

Posted by: Pete Bog at January 16, 2022 04:04 PM (Jzz++)

12 10 Snow cream.
Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:04 PM (7XjF+)

Did y'all get significant accumulation? I still see grass in the back yard.

Posted by: I am the Shadout Mapes, the Housekeeper at January 16, 2022 04:05 PM (PiwSw)

13 I'd eat raw hamburger meat any time my dad made meatballs or meat loaf. Didn't think twice about it. Wouldn't do it today with a gun to my head. Okay maybe then.

Posted by: Anti doesn't matter at January 16, 2022 04:06 PM (RJMSR)

14 Probably not, but good Tartare is really fun.


Put the beef down, Brown!!

[Oh bother]

Posted by: USDA Lawyers at January 16, 2022 04:07 PM (ZSK0i)

15 I just read about where hamburger, and steak tartar, came from, and it was just folks eating raw hamburger for a long time. Then people realized it was nice to cook it, and some author even suggested eating it for every meal, and then it gained popularity in restaurants. And now here we are with hamburgers errywhere.

Also re inflation I saw name brand potato chips for $5 a bag for the first time. That's probably common up north, but they were $3 earlier this year here in the South.

FJB

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:07 PM (7XjF+)

16 How does one deal with modern raw hamburger often being a bacteria farm?

With beef, contamination is often on the surface of the various cuts. This is why rare steak (where the surface is thoroughly seared) is safe, but hamburger, where surface and interior are mixed together in grinding, may not be.

Posted by: MW at January 16, 2022 04:07 PM (u33s0)

17 made brown butter blondies with toasted pecans & some Ghiradelli semisweet choc chips.

greek Lemon chicken soup for dinner. I use orzo, although I think the trad way is to use rice

Posted by: ghost of hallelujah at January 16, 2022 04:08 PM (sJHOI)

18 So, Bidenomics decided my meal today. For the 1st time in a few years, I'm making a pork roast. Decided to put a dry rub of paprika, cinnamon, ginger, clove, brown sugar, salt, and a ton of black pepper on after a little olive oil rub. Settled it on top of sliced apples, persimmons, and onions. Cooking it at 325 for 75 min (might go 90, but will temp check). I'll serve it with the pan fruits, French bread, and sliced strawberries.

Maybe it will be great - maybe it won't. But a 3lb roast at $1.69/lb made for a lot of ease. And after making a vegan allergy free soup for 12 and 2 different desserts for 12 this morning with my teen daughter (all for the Church's homeless shelter), and wanting to watch the Eagles game, well, easy and cheap was in...

Posted by: Nova local at January 16, 2022 04:08 PM (exHjb)

19 Bragg Liquid Aminos is my food nemesis. I can taste even a little bit in a dish, and I absolutely hate the taste.

For some reason, it is a staple in the kitchens of woke cooks.

Posted by: Splunge at January 16, 2022 04:08 PM (PQ4Fz)

20 Aminos are a great soy alternative. Found out about the stuff when doing a low iodine diet for radio iodine treatment.

Posted by: Dogbert at January 16, 2022 04:09 PM (MrsVx)

21 Did y'all get significant accumulation? I still see grass in the back yard.

*

Six or so inches where we are west of Charlotte.

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:09 PM (7XjF+)

22 Good beef tartare is hand-chopped. It makes a huge difference.

Posted by: Splunge at January 16, 2022 04:09 PM (PQ4Fz)

23 Think I will order an 8oz filet from the Outback tonight. Only $9 more than 10 wings , fries and a drink .

Chicken be hittin above their weight these days.

Posted by: Anti doesn't matter at January 16, 2022 04:09 PM (RJMSR)

24 Legit beef tartare, with a raw egg on top is one I have never had

Posted by: Quint at January 16, 2022 04:10 PM (wrXrJ)

25 I've used the liquid aminos. Some recipe I tried awhile back called for it. It may have been the mongolian beef but not sure. Anyway.. yeah it's a thing. Still have a half a bottle of it in the fridge.

Posted by: Jewells45 deplorablethug#FJB at January 16, 2022 04:10 PM (nxdel)

26 PS - Beef carpaccio and steak tartare are spectacular foods, when done right. It's hard for me to find beef carpaccio that isn't ruined with dairy or tree nuts, but when I do, it's an insta-order at a restaurant...

Posted by: Nova local at January 16, 2022 04:10 PM (exHjb)

27 Bragg Liquid Aminos is my food nemesis. I can taste even a little bit in a dish, and I absolutely hate the taste.

*

It must be like licorice and fennel seeds. I like the taste and use it on fried rice often.

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:10 PM (7XjF+)

28 I have been known to sear a steak on a very hot griddle outside on the grill for all of 3 minutes a side. Not some thin shit either... like an inch or two. Center is just getting warm.

Posted by: Martini Farmer at January 16, 2022 04:11 PM (BFigT)

29 How does one deal with modern raw hamburger often being a bacteria farm?

Posted by: MW at January 16, 2022 04:07 PM (u33s0)

I usually grind my own when I am going to make a rare burger. That way it minimizes the time that the bacteria have been mixed into the grind. Also If I am being really careful I will wash the meat in a salt bath for a second or two. It doesn't do much, but it may do a little.

Posted by: CharlieBrown'sDildo at January 16, 2022 04:11 PM (Q9lwr)

30 Fish tartare is great.

Getting the grenades is the hard part.

Posted by: DaveA at January 16, 2022 04:11 PM (FhXTo)

31 For some reason, it is a staple in the kitchens of woke cooks.
Posted by: Splunge at January 16, 2022 04:08 PM (PQ4Fz)

It's a staple for folks with soy allergies who like cooking Asian...and probably woke cooks...those woke cooks help make it cheaper and more available for those allergy folks...

Posted by: Nova local at January 16, 2022 04:11 PM (exHjb)

32 it's an insta-order at a restaurant...

Posted by: Nova local at January 16, 2022 04:10 PM (exHjb)

Me too!

I love them both.

Posted by: CharlieBrown'sDildo at January 16, 2022 04:12 PM (Q9lwr)

33 I found a "Japanese BBQ sauce" in our ethnic section the last time we went grocery shopping. It's sort of a sweet soy / teriyaki flavor. I'd buy it again.

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:12 PM (7XjF+)

34 Hamburger theory is being ground bacteria gets infused throughout in the grinding process, a steak it's on outside so even cooked rare its killed off.

Posted by: Skip at January 16, 2022 04:12 PM (2JoB8)

35 I do love short ribs. Is that the same as Korean style flanken ribs? We used to get them at the commissary.

Posted by: Quint at January 16, 2022 04:12 PM (wrXrJ)

36 Braggs aminos is what vegans and hippies use. Claim it's like soy sauce or something.... not even close! First time I ever heard of it was from my hippie sil who lives in Olympia and went to the famous Evergreen State University and made up her own degree in something. Yes, she's a gluten free vegetarian...why do you ask?

Posted by: lin-duh at January 16, 2022 04:13 PM (UUBmN)

37 Howdy CBD!

Chicken and dumplings in the crock pot here today. Just starting to snow here in my nape of the woods... Err, neck of the wape. House smells awesome with this family favorite comfort food cooking all day.

Made white chicken chili in the crock pot a few days ago. It was outstanding! Even better as leftovers!

Posted by: Doof at January 16, 2022 04:13 PM (mZUr4)

38 Huh, the pictured aminos says it is made with soy, they make some not soy based or the processing makes the soy non allergenic?

Posted by: PaleRider is simply irredeemable at January 16, 2022 04:13 PM (3cGpq)

39 Liquid aminos are used in hard-core keto or completely wheat-free diets as a substitute for soy sauce because apparently soy sauce has wheat in it.

Posted by: Polliwog the 'Ette at January 16, 2022 04:13 PM (nC+QA)

40 We ate raw hamburger at home growing up: it was just the store-bought packages. My dad called it "tiger food". Why do so many people nowadays think that that was/is a problem?

Posted by: LCMS Rulz! at January 16, 2022 04:14 PM (K58O6)

41 Me too!

I love them both.
Posted by: CharlieBrown'sDildo at January 16, 2022 04:12 PM (Q9lwr)

And that's why you run the food thread - good taste!

Posted by: Nova local at January 16, 2022 04:14 PM (exHjb)

42 Fwiw I use soy AND liquid Aminos

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:14 PM (7XjF+)

43 16 How does one deal with modern raw hamburger often being a bacteria farm?

With beef, contamination is often on the surface of the various cuts. This is why rare steak (where the surface is thoroughly seared) is safe, but hamburger, where surface and interior are mixed together in grinding, may not be.
Posted by: MW at January 16, 2022 04:07 PM (u33s0)

I was wondering how chicken tartare can possibly be safe to eat, but your explanation works for chicken as well, I think. I love love love steak tartare (Brasserie NYC had wonderful steak tartare when I was living in Manhattan) so I should try CBD's chicken recipe.

Posted by: Darrell Harris at January 16, 2022 04:14 PM (mdjgu)

44 Bragg's Aminos are also a gluten-free alternative to normal soy sauce, which is fermented with wheat. Until I found good tamari (wheat-free soy sauce with a bolder flavor) I would use it, but tamari tastes much better.

Posted by: Catherine at January 16, 2022 04:14 PM (ZSsrh)

45 Chicken and truffle sausages left over from the holidays and risi e bisi here today.

Trying to decide whether to put a pinch of the truffle dust that daughter sent me on the risi e besi. Haven't tried it yet but I'm so curious.

Posted by: jix at January 16, 2022 04:16 PM (DU7iZ)

46
Finally, an official AoS Condiment Thread.

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 04:16 PM (++3nO)

47 Also aminos = a big flavor component of msg if I'm remembering it right

So that's the flavor they're after.

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:16 PM (7XjF+)

48 Did the covid fatigue or smell weird dent your cooking any CBD?

It's clobbered my kitchen motivation.

Posted by: DaveA at January 16, 2022 04:16 PM (FhXTo)

49 I'm one of the 10% where cilantro tastes like soap to us. So much cilantro is used in Texas. I try not to make trouble and just pick as much out as I can.

Posted by: Anti doesn't matter at January 16, 2022 04:17 PM (RJMSR)

50 I didn't eat 'em, but Friday I grilled some marinated Portobello mushroom caps for my vegetarian granddaughter. The rest of us had Ribeyes.

Accompanied by Honey Garlic Roasted Carrots, Asparagus sauteed with Garlic, Romaine lettuce salad and home made Yeast Rolls. Dessert was Whoopie Pies and chocolate chip cookies I baked on Thursday.

Tonight,cooking up some Snapper.

Posted by: That Guy What Always Says Yeah Buddy TM at January 16, 2022 04:17 PM (R5lpX)

51 Why do so many people nowadays think that that was/is a problem?

Posted by: LCMS Rulz! at January 16, 2022 04:14 PM (K58O6)

Because the idea that somewhere someone is enjoying themselves is just too upsetting for these nanny-state assholes.

Posted by: CharlieBrown'sDildo at January 16, 2022 04:17 PM (Q9lwr)

52 So I started off buying a Banneton basket to try making some of that cool looking bread. Then I bought the book "Flour, Water, Salt, Yeast" which suggested an Emile Henry pot to bake it in. Kind of excited to try this stuff.

Posted by: dartist at January 16, 2022 04:17 PM (+ya+t)

53 38 Huh, the pictured aminos says it is made with soy, they make some not soy based or the processing makes the soy non allergenic?
Posted by: PaleRider is simply irredeemable at January 16, 2022 04:13 PM (3cGpq)

Misread - usually the word "coconut" is on the soy free liquid aminos...although I guess we'd need to see the ingredients to know for sure (so many times I've read ingredients and gotten surprised vs the label promise)...

Posted by: Nova local at January 16, 2022 04:17 PM (exHjb)

54
I found a "Japanese BBQ sauce" in our ethnic section the last time we went grocery shopping. It's sort of a sweet soy / teriyaki flavor. I'd buy it again.

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:12 PM


have you tried Soy Vey? it's sweet soy / teriaki

it's very good on grilled salmon

Posted by: AltonJackson at January 16, 2022 04:17 PM (DUIap)

55 have you tried Soy Vey? it's sweet soy / teriaki

it's very good on grilled salmon
Posted by: AltonJackson at January 16, 2022 04:17 PM (DUIap)


It's gotta be kosher. Tell me it's kosher. Lie if you have to.

Posted by: I am the Shadout Mapes, the Housekeeper at January 16, 2022 04:19 PM (PiwSw)

56 50 I didn't eat 'em, but Friday I grilled some marinated Portobello mushroom caps for my vegetarian granddaughter. The rest of us had Ribeyes.

Accompanied by Honey Garlic Roasted Carrots, Asparagus sauteed with Garlic, Romaine lettuce salad and home made Yeast Rolls. Dessert was Whoopie Pies and chocolate chip cookies I baked on Thursday.

Tonight,cooking up some Snapper.
Posted by: That Guy What Always Says Yeah Buddy TM at January 16, 2022 04:17 PM (R5lpX)

See, if I were you, I'd have taken one of the portbello caps and diced it up after cooking to serve on the ribeyes - best of both worlds for the ominivores...

Posted by: Nova local at January 16, 2022 04:19 PM (exHjb)

57 Just here to learn. I broke my crockpot last night - put a frozen pork shoulder in with orange juice and maple syrup and when I got up this morning juice was all over the counter.

Posted by: Iris at January 16, 2022 04:20 PM (6lKe4)

58 I was wondering how chicken tartare can possibly be safe to eat, but your explanation works for chicken as well, I think.

Posted by: Darrell Harris at January 16, 2022 04:14 PM (mdjgu)

NOOOOOO!

It's a joke. A JOKE!

Posted by: CharlieBrown'sDildo at January 16, 2022 04:20 PM (Q9lwr)

59 When I make green chile stew, I use carrots, celery and tomatoes. My red chile does not have tomatoes, celery or carrots but does have pinto beans cooked with smoked pork necks.

Posted by: huerfano at January 16, 2022 04:20 PM (MzKgG)

60 Covid hasn't really affected my sense of smell or taste too much. I can still taste that delicious apple flavored dewormer I'm taking...for my worm problem.
I'm thinking about making some black bean soup but it sounds like work....I really feel like a nap...

Posted by: lin-duh at January 16, 2022 04:20 PM (UUBmN)

61 If it's not too much trouble I like my meat cooked please.

Posted by: f'd at January 16, 2022 04:20 PM (vrz2I)

62 some of my frog "friends" thought it was cute to spring horse tartare on me at a tony Parisian eatery

I kinda always wondered what the gilt zinc horseheads I would buy were used for

now I know

Posted by: REDACTED at January 16, 2022 04:20 PM (us2H3)

63 put a frozen pork shoulder in with orange juice and maple syrup and when I got up this morning juice was all over the counter.

Posted by: Iris at January 16, 2022 04:20 PM (6lKe4)

I assume you see the problem....

Posted by: CharlieBrown'sDildo at January 16, 2022 04:21 PM (Q9lwr)

64 55 have you tried Soy Vey? it's sweet soy / teriaki

it's very good on grilled salmon
Posted by: AltonJackson at January 16, 2022 04:17 PM (DUIap)


It's gotta be kosher. Tell me it's kosher. Lie if you have to.
Posted by: I am the Shadout Mapes, the Housekeeper at January 16, 2022 04:19 PM (PiwSw)

It's Kosher.

https://www.soyvay.com/products/veri-veri-teriyaki/

Posted by: Darrell Harris at January 16, 2022 04:21 PM (mdjgu)

65 have you tried Soy Vey? it's sweet soy / teriaki

it's very good on grilled salmon
Posted by: AltonJackson at January 16, 2022 04:17 PM (DUIap)

I don't know what they use to make dumpling / pot sticker sauce with but that stuff is like crack.

Posted by: Anti doesn't matter at January 16, 2022 04:21 PM (RJMSR)

66 L&T making carbonara. No cream just delicious!

Freeing me up to pontificate at length.

Posted by: Pete Bog at January 16, 2022 04:21 PM (Jzz++)

67 tomorrow is green Chile stew, which I've never been able to make right. There's a restaurant here is Cbus called Chile Verde that makes a great version. This time I'ma pressure cook the pork to make sure it's tender. I only have canned Hatch chiles at my disposal. Literally no fresh garlic at the local grocery. Thanks CCP!

Posted by: ghost of hallelujah at January 16, 2022 04:21 PM (sJHOI)

68 Possum tartare.

...

I'll see myself out.

Posted by: I am the Shadout Mapes, the Housekeeper at January 16, 2022 04:21 PM (PiwSw)

69 57 Just here to learn. I broke my crockpot last night - put a frozen pork shoulder in with orange juice and maple syrup and when I got up this morning juice was all over the counter.
Posted by: Iris at January 16, 2022 04:20 PM (6lKe4)

Did it have a hairline crack you just didn't see...I wouldn't have expected it to crack from the change in heat, even with something frozen...

Posted by: Nova local at January 16, 2022 04:21 PM (exHjb)

70 Birria short rib tacos. Wife saw them done and said... "hey, I wanna' try those."

Me... "OK, when."

Posted by: Martini Farmer at January 16, 2022 04:22 PM (BFigT)

71 Posted by: Iris at January 16, 2022 04:20 PM (6lKe4)

How disappointing! Was the temperature difference too great for the ceramic? I guess you could have had a tiny crack in the liner and it finally gave out.

Posted by: Polliwog the 'Ette at January 16, 2022 04:22 PM (nC+QA)

72 NOOOOOO!

It's a joke. A JOKE!
Posted by: CharlieBrown'sDildo at January 16, 2022 04:20 PM (Q9lwr)

Well I'll be a monkey's uncle! I just emailed you a request for the recipe.

Posted by: Darrell Harris at January 16, 2022 04:22 PM (mdjgu)

73 I have no idea why but I love lamb

Posted by: REDACTED at January 16, 2022 04:22 PM (us2H3)

74 Only raw beef I'll eat is cured brasaola.

Posted by: dartist at January 16, 2022 04:23 PM (+ya+t)

75 It's clobbered my kitchen motivation.

Posted by: DaveA at January 16, 2022 04:16 PM (FhXTo)

Mine too, although I did not lose any sense of taste or smell.

I just wasn't particularly interested in food, so I ate high-calorie stuff to be efficient.

Posted by: CharlieBrown'sDildo at January 16, 2022 04:23 PM (Q9lwr)

76 try putting Soy Vey in your meatloaf and using to glaze the top instead of ketchup

Posted by: ghost of hallelujah at January 16, 2022 04:24 PM (sJHOI)

77 I just emailed you a request for the recipe.

Posted by: Darrell Harris at January 16, 2022 04:22 PM (mdjgu)

Posted by: CharlieBrown'sDildo at January 16, 2022 04:24 PM (Q9lwr)

78 73 I have no idea why but I love lamb
Posted by: REDACTED at January 16, 2022 04:22 PM (us2H3)

B/c it's one of the best meats there is...could the answer be that easy?

Posted by: Nova local at January 16, 2022 04:24 PM (exHjb)

79 Just looked, it's "Bachan's BBQ Sauce"

It's in a squeeze bottle similar to a Ketchup bottle at a restaurant. Pretty good on white rice, haven't cooked with it yet.

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:24 PM (7XjF+)

80 REDACTED, we just had leg of lamb a few days ago. I wish it wasn't so expensive, but a friend raises sheep; so at least I can support her family's business for a while longer. Yikes, meat has gotten expensive.

We were gonna do something with ham hocks and leeks, but didn't make it home in time, so it will be something semi-homemade or leftovers tonight.

Posted by: Catherine at January 16, 2022 04:25 PM (ZSsrh)

81 Liquid aminos looks like unfermented unsalted soy sauce.

Posted by: Cat Ass Trophy at January 16, 2022 04:25 PM (F4b8f)

82 I found a recipe from Cowboy Kent Rollins for poor man's lobster. (He has a YT video and it's in his cookbook.) The damn thing works.

Bring a pot of water to a boil, add sugar and a few slices of lemon. Cut any white fish fillet, I used cod, into one inch or so pieces. Once the sugar is dissolved put in the fish. This changes the texture. When it floats to the surface it is done. Take out with a slotted spoon, drain, and dip in melted lemon butter. It is very close to lobster tail or crab claw meat in taste and texture.

Haddock would also work. I can get wild caught cod for about 8 dollars a pound. That is a LOT cheaper than lobster or king crab.

Posted by: JTB at January 16, 2022 04:25 PM (7EjX1)

83 I love beef tartare. I get it at Bell's in Los Alamos. Their fries are really good too. I have a glass of Grenache with it.

My husband thinks it's disgusting. I like carpaccio too but I haven't had it for a while.

Posted by: CaliGirl at January 16, 2022 04:26 PM (AsEYt)

84 > I have no idea why but I love lamb

I do too. If they weren't so damn expensive I'd be having lamb sirloins a couple times a month.

Unless you're Sheri Lewis. At that point I don't know what to say.

Posted by: Martini Farmer at January 16, 2022 04:26 PM (BFigT)

85 So I started off buying a Banneton basket to try making some of that cool looking bread. Then I bought the book "Flour, Water, Salt, Yeast" which suggested an Emile Henry pot to bake it in. Kind of excited to try this stuff.
Posted by: dartist at January 16, 2022 04:17 PM (+ya+t)


Have fun, no matter which path you choose. I have a couple of bannetons (different sizes) that I'm pretty well versed in. I haven't baked bread in cast iron yet but I'll try it someday.

Posted by: Additional Blond Agent, STEM Guy at January 16, 2022 04:26 PM (ZSK0i)

86 73 I have no idea why but I love lamb
Posted by: REDACTED at January 16, 2022 04:22 PM (us2H3)

I have it once a week. Lamb chops are like the crack cocaine of the meat world, to me.

Last year, I had a sharp burning pain in my toe. I was sure that it was gout (even though I don't drink), so I went to the doctor to check it out. He said it was...the beginning of arthritis. It was the best news I heard in a while, because I was dreading having to give up my beloved lamb dishes. Whew!

Posted by: Darrell Harris at January 16, 2022 04:26 PM (mdjgu)

87 I got to stay in the country recently and there were chickens and turkeys running around, free range. I got to hang out with them. They are sort of noble critters, I admire many things about them.
I don't consider those feeling insurmountable.

Posted by: gourmand du jour at January 16, 2022 04:27 PM (jTmQV)

88
My husband thinks it's disgusting. I like carpaccio too but I haven't had it for a while.
Posted by: CaliGirl at January 16, 2022 04:26 PM (AsEYt)


I like Carpaccio and Tuna Tartare... Not a fan of raw hamburger

Posted by: It's me donna at January 16, 2022 04:27 PM (TdaKq)

89
It's gotta be kosher. Tell me it's kosher. Lie if you have to.

Posted by: I am the Shadout Mapes, the Housekeeper at January 16, 2022 04:19 PM


I believe it is

yep, just looked. Certified kosher by the Orthodox Union

soyvey.com

Posted by: AltonJackson at January 16, 2022 04:27 PM (DUIap)

90 Well I'll be a monkey's uncle! I just emailed you a request for the recipe.
Posted by: Darrell Harris at January 16, 2022 04:22 PM (mdjgu)
-------------

I expect nothing less from the guy who killed Betty White.

Posted by: bluebell at January 16, 2022 04:27 PM (wyw4S)

91 See, if I were you, I'd have taken one of the portbello caps and diced it up after cooking to serve on the ribeyes - best of both worlds for the ominivores...
Posted by: Nova local at January 16, 2022 04:19 PM (exHjb)


They name roads after people like you!

Although I do marinate the steaks for about 3 or 4 hours before grilling, after that, nothing goes on my steak but a heavy dose of black pepper.

It's a hangin' offense where I come from, to put any kind of "sauce" or gravy on a good steak.

Posted by: That Guy What Always Says Yeah Buddy TM at January 16, 2022 04:28 PM (R5lpX)

92 Drive thru the coop.
Instant chicken tartare.
Fresh in the grill.

Posted by: DaveA at January 16, 2022 04:28 PM (FhXTo)

93 80 REDACTED, we just had leg of lamb a few days ago. I wish it wasn't so expensive, but a friend raises sheep; so at least I can support her family's business for a while longer. Yikes, meat has gotten expensive.


I would never get thru a whole leg but itis tatsty

The local carriage trade place over bought on rack of lamb for the NYC crowd

marked them down this week by 2/3s

12 bucks a pound

bought 7 meals worth

Posted by: REDACTED at January 16, 2022 04:28 PM (us2H3)

94 made Jamaican beef patties on Friday, those came out pretty good. I would tweak a few things next time I make them, but I always do that

Posted by: ghost of hallelujah at January 16, 2022 04:28 PM (sJHOI)

95 Beef and chicken tartare rate a mention--at least facetiously--so where's the pork tartare?

Posted by: Jim at January 16, 2022 04:29 PM (2subk)

96 Yesterday I made a fusion of risotto and congee with pre-frozen shellfish mix (sold at Aldi and Safeway affiliates) and pickled vegetables. Kept the seasoning pretty simple since there was a lot going on in the dish. Ate half of it at the time and am trying to decide what the best way to reheat the rest is.

Posted by: Polliwog the 'Ette at January 16, 2022 04:29 PM (nC+QA)

97 87 they bang anything that moves

Posted by: Quint at January 16, 2022 04:29 PM (jxHvP)

98 The missus made a pot of tortilla soup today. Oh, yeah!

Posted by: Robert17 at January 16, 2022 04:29 PM (qYpme)

99 That burger up top needs to be cooked. Animals eat raw meat. Humans eat cooked meat.

Fire is what separates us from the animals.

Posted by: bluebell at January 16, 2022 04:30 PM (wyw4S)

100 Lin-duh!! Sounds like this is kicking your ass. Hope you start feeling better! I didn't have covid but this cold refuses to go away. I'm slightly better but I'm dealing with the fatigue too.

Posted by: Jewells45 deplorablethug#FJB at January 16, 2022 04:30 PM (nxdel)

101 91 See, if I were you, I'd have taken one of the portbello caps and diced it up after cooking to serve on the ribeyes - best of both worlds for the ominivores...
Posted by: Nova local at January 16, 2022 04:19 PM (exHjb)

They name roads after people like you!

Although I do marinate the steaks for about 3 or 4 hours before grilling, after that, nothing goes on my steak but a heavy dose of black pepper.

It's a hangin' offense where I come from, to put any kind of "sauce" or gravy on a good steak.
Posted by: That Guy What Always Says Yeah Buddy TM at January 16, 2022 04:28 PM (R5lpX)

Then, next to it, like the veg for the dish...I can work with those who like foods separated and served in their natural states - I have kids!

Posted by: Nova local at January 16, 2022 04:30 PM (exHjb)

102 Iffn it ain't burnt, I don't want it.

Posted by: Mister Scott (formerly GWS) at January 16, 2022 04:30 PM (bVYXr)

103 so where's the pork tartare?

Posted by: Jim at January 16, 2022 04:29 PM (2subk)

Heh...American pork is free of trichinosis, so if you could get past the unpleasant texture it's probably perfectly safe!

You first though...

Posted by: CharlieBrown'sDildo at January 16, 2022 04:31 PM (Q9lwr)

104 Haddock would also work. I can get wild caught cod for about 8 dollars a pound. That is a LOT cheaper than lobster or king crab.
Posted by: JTB at January 16, 2022 04:25 PM (7EjX1)
----------

How interesting! I've never heard of cooking fish like that. How much sugar do you put in the water?

Posted by: bluebell at January 16, 2022 04:31 PM (wyw4S)

105 REDACTED, my family can take out a leg because there are six of us with decent taste

Posted by: Catherine at January 16, 2022 04:31 PM (ZSsrh)

106 I don't know what they use to make dumpling / pot sticker sauce with but that stuff is like crack.
Posted by: Anti doesn't matter
----
I don't use exact measurements but I have heard my sauce recipe is good, very good.

4 oz. High quality soy sauce, 1 oz. Rice wine vinegar , .5 oz toasted sesame oil, Fresh grated ginger, I use a lot. 1 pressed clove of garlic, 2 tbsp sugar, Fresh Ground pepper
I usually add some of that fresh ground chili paste or Siracha.
Mix well, adjust seasonings to taste, let sit for a few hours for best taste. Serve with home made potstickers

Posted by: lin-duh at January 16, 2022 04:31 PM (UUBmN)

107 I was told my great-uncle ate raw hamburger. Guess how old he isn't?

Posted by: weft cut-loop at January 16, 2022 04:32 PM (zWpOF)

108 94 made Jamaican beef patties on Friday, those came out pretty good. I would tweak a few things next time I make them, but I always do that
Posted by: ghost of hallelujah at January 16, 2022 04:28 PM (sJHOI)

That's one dish I've never made - now added to the 2022 list...

Posted by: Nova local at January 16, 2022 04:32 PM (exHjb)

109 105 REDACTED, my family can take out a leg because there are six of us with decent taste
Posted by: Catherine at January 16, 2022 04:31 PM (ZSsrh)

gotta spare bedroom ??

Posted by: REDACTED at January 16, 2022 04:32 PM (us2H3)

110 Have fun, no matter which path you choose. I have a couple of bannetons (different sizes) that I'm pretty well versed in. I haven't baked bread in cast iron yet but I'll try it someday.
-----
The Emile Henry is ceramic. I'll keep it just for bread if I can keep from breaking the thing past one loaf.

Posted by: dartist at January 16, 2022 04:33 PM (+ya+t)

111 Fire is what separates us from the animals.

Posted by: bluebell at January 16, 2022 04:30 PM (wyw4S)

Mustard instead of ketchup on hot dogs is what separates us from the animals.

Posted by: CharlieBrown'sDildo at January 16, 2022 04:33 PM (Q9lwr)

112 96 Yesterday I made a fusion of risotto and congee with pre-frozen shellfish mix (sold at Aldi and Safeway affiliates) and pickled vegetables. Kept the seasoning pretty simple since there was a lot going on in the dish. Ate half of it at the time and am trying to decide what the best way to reheat the rest is.
Posted by: Polliwog the 'Ette at January 16, 2022 04:29 PM (nC+QA)

That sounds spectacular...as for a reheat - I'm thinking microwave at 50% power for 30-60 second intervals with stirring til it's warm-to-hot b/c I imagine getting it fully hot is gonna start totally ruining it...quickly...

Posted by: Nova local at January 16, 2022 04:33 PM (exHjb)

113 I like the Cliff Clavin trivia why we use beef, pork, mutton, veal , pullet , venison instead of the animal name. And why a meal of fish is still called fish.



Posted by: Anti doesn't matter at January 16, 2022 04:33 PM (RJMSR)

114 Mustard instead of ketchup on hot dogs is what separates us from the animals.
Posted by: CharlieBrown'sDildo at January 16, 2022 04:33 PM (Q9lwr)

Or at least 8 year old kids.

Posted by: Anti doesn't matter at January 16, 2022 04:35 PM (RJMSR)

115 Mustard instead of ketchup on hot dogs is what separates us from the animals.
Posted by: CharlieBrown'sDildo at January 16, 2022 04:33 PM (Q9lwr)

Another food truth...next you'll say adding relish and raw onions with the mustard makes it the best hot dog there can be...

Posted by: Nova local at January 16, 2022 04:35 PM (exHjb)

116 Bug tartare is where it's going to be at.

Posted by: Joe Biden at January 16, 2022 04:35 PM (3YVs3)

117 > Tartare Is Really Raw Hamburger! (Or Is It People?)

It was people during the Stalin era of the Soviet Union, when it had real Tartars in it.

"Steak Tartare is people!" cried Ivan Ivanovich Ivanov, right before they hauled him off to the Lubyanka for a bullet to the skull.

Actually, isn't genuine steak tartare made from horse meat?

Posted by: Rodrigo Borgia at January 16, 2022 04:35 PM (bW8dp)

118 The wife is making chili today too. Paid $6.50/lb for stew meat at King Soopers.

Posted by: CrotchetyOldJarhead at January 16, 2022 04:35 PM (7keLb)

119 Who puts ketchup on a hotdog? That's a crime against nature.

Posted by: That Guy What Always Says Yeah Buddy TM at January 16, 2022 04:35 PM (R5lpX)

120 maybe it had a pre-existing hairline crack. It was just such a mess!!

Posted by: Iris at January 16, 2022 04:36 PM (6lKe4)

121 > Mustard instead of ketchup on hot dogs is what separates us from the animals.

I like mayonnaise on hot dogs.

Posted by: Barack "Gaylord" Obama at January 16, 2022 04:36 PM (bW8dp)

122 The Emile Henry is ceramic. I'll keep it just for bread if I can keep from breaking the thing past one loaf.
Posted by: dartist at January 16, 2022 04:33 PM (+ya+t)


Ah, that's a bird of a different feather. I do have a couple of cloches I use.

Posted by: Additional Blond Agent, STEM Guy at January 16, 2022 04:36 PM (ZSK0i)

123 I have weird kids...the 2 boys love raw onions. My oldest can just eat it plain while I'm cutting it. They both use it on sandwiches, burgers, hot dogs, etc.

Posted by: lin-duh at January 16, 2022 04:37 PM (UUBmN)

124
When sterilizing raw meat, do you favor a cobalt-60 source, or an x-ray setup?

Posted by: Semi-Literate Thug at January 16, 2022 04:37 PM (2iDSr)

125 Posted by: lin-duh at January 16, 2022 04:31 PM (UUBmN)

Pavlov's dog didn't drool as much as I just did,

Posted by: Anti doesn't matter at January 16, 2022 04:37 PM (RJMSR)

126 I imagine getting it fully hot is gonna start totally ruining it...quickly...

Posted by: Nova local at January 16, 2022 04:33 PM (exHjb)

Yeah, I mostly just need it to not be one solid fridge-temp mass. Too easy to make the shellfish tough if I demand too much from the reheat.

Posted by: Polliwog the 'Ette at January 16, 2022 04:37 PM (nC+QA)

127 ...anyone besides the Nurse use this stuff?
___

My younger daughter does.

It tastes like soy sauce.

Posted by: SMH at God's mercy at January 16, 2022 04:37 PM (RU4sa)

128
I like Carpaccio and Tuna Tartare... Not a fan of raw hamburger
Posted by: It's me donna at January 16, 2022 04:27 PM (TdaKq)

I love tuna tartare too. The first time I had beef tartare was at some fancy wine makers dinner. I had enough wine that I tried it and I like it.
There is a food and wine society and each member hosts and chooses the food and the wine pairings. The members are all winery owners. The food is usually really good. It's all men but they have 1 or 2 dinners a year when ladies are invited.

Posted by: CaliGirl at January 16, 2022 04:37 PM (AsEYt)

129 Arguing about what condiments to put on a hot dog is like arguing about a $2 hooker's wardrobe.

Posted by: bear with asymmetrical balls at January 16, 2022 04:38 PM (3YVs3)

130 Anti,
Sorry about the formatting but Pixy did like all the line breaks.

Posted by: lin-duh at January 16, 2022 04:39 PM (UUBmN)

131 Didn't

Posted by: lin-duh at January 16, 2022 04:39 PM (UUBmN)

132 Why does Chicago mess up both hot dogs and pizza. If it ain't broke don't fix it!

Posted by: Anti doesn't matter at January 16, 2022 04:40 PM (RJMSR)

133 I love cooking in cast iron but have never been able to properly season it. Oh, I've read a bunch of methods but either they didn't work well enough or I did something wrong.

A Cowboy Kent Rollins video on YT is my latest try and IT WORKS!! Warm the pan on the stove, put in a few drops of grape seed oil (don't use much), smear it over all the inner surfaces, leave it on the heat for a few more minutes, then take it off the heat and let it cool. I did this three times for an old cast iron pan. I can fry eggs and they do not stick. It's better than teflon. Same with burgers, veggies, and scrambled eggs. And the pan cleans up with hot water and a paper towel.

We have a Stargazer 10.5 inch pan which was good but this seasoning process made it even better. I have an ancient Lodge cast iron pan inherited from my grandmother who got it from her grandmother. It cooks like a new top of the line non-stick pan. I used the method on a couple of other pieces, successfully.

Hot diggety!

Posted by: JTB at January 16, 2022 04:41 PM (7EjX1)

134 Yeah, I mostly just need it to not be one solid fridge-temp mass. Too easy to make the shellfish tough if I demand too much from the reheat.
Posted by: Polliwog the 'Ette at January 16, 2022 04:37 PM (nC+QA)

You may need to also add a touch of water/broth in a reheat, but that's by feel as you stir the warming mass, I think...

Posted by: Nova local at January 16, 2022 04:41 PM (exHjb)

135 Mustard instead of ketchup on hot dogs is what separates us from the animals.
Posted by: CharlieBrown'sDildo at January 16, 2022 04:33 PM (Q9lwr)


And adding sauerkraut separates from the heathens

Posted by: Nevergiveup at January 16, 2022 04:41 PM (Irn0L)

136 Arguing about what condiments to put on a hot dog is like arguing about a $2 hooker's wardrobe.
Posted by: bear with asymmetrical balls at January 16, 2022 04:38 PM (3YVs3)


You sir, are probably the type of person who would add carrots to chili.

Posted by: That Guy What Always Says Yeah Buddy TM at January 16, 2022 04:41 PM (R5lpX)

137 Posted by: lin-duh at January 16, 2022 04:31 PM (UUBmN)

That's one of my main flavoring mixes, with the addition of mustard powder. I'm in *so* much trouble if foodstuffs from Asia become truly hard to find because a lot of my cooking is Asian inspired.

Posted by: Polliwog the 'Ette at January 16, 2022 04:41 PM (nC+QA)

138 >>Just here to learn. I broke my crockpot last night - put a frozen pork shoulder in with orange juice and maple syrup and when I got up this morning juice was all over the counter.
Posted by: Iris

Where was the cat?

Posted by: Aviator at January 16, 2022 04:41 PM (HQ9Sl)

139 Chicken tartare is real In Japan. I Recall Bourdain having it in a specialty place. With all this it depends on preparation and trusting the joint

Pork is is often cooked very rare. Trichinosis is pretty much an historical issue and most of the modern stuff is so lean, you have to cook it rare. But cooking is popular for reasons. Other than sushi, I don't get it. Hell, some of the best sushi is cooked.

Posted by: Quint at January 16, 2022 04:42 PM (jxHvP)

140 I worked for a spell at a fish market. Love me some thin cut, fresh tuna and salmon as it comes off the filet with no cooking. Can't be that farm raised crap though, it has to be wild caught and very fresh.

Posted by: CrotchetyOldJarhead at January 16, 2022 04:43 PM (7keLb)

141 > Arguing about what condiments to put on a hot dog is like arguing about a $2 hooker's wardrobe.

In that analogy, ketchup on a hot dog would be that $2 hooker with an active herpes sore.

Posted by: Barack at January 16, 2022 04:43 PM (bW8dp)

142 Another food truth...next you'll say adding relish and raw onions with the mustard makes it the best hot dog there can be...
Only thing missing would be tomato, dill pickle, sport peppers and celery salt on a Rosens steamed sesame seed bun. Then you have a dog.

Posted by: dartist at January 16, 2022 04:43 PM (+ya+t)

143 Re raw hamburger. This kid from Milwaukee experienced it every New Years Eve in the form of "Cannibal Sandwiches" which were small slices of rye bread with a smear of raw ground beef and covered with raw diced onions and a liberal sprinkle of black pepper. Loved 'em and I never got sick either. 35 years later we're visiting my wife's Polish cousins in Tychy and they serve Steak Tartare...holy smokes I've gone from JV to the varsity. Steak Tartare was a whole different ball game and made me realize there are European culinary options that extend way beyond bratwurst, kraut, and pasta.

Posted by: pilsnerfan at January 16, 2022 04:43 PM (CHorZ)

144 123 I have weird kids...the 2 boys love raw onions. My oldest can just eat it plain while I'm cutting it. They both use it on sandwiches, burgers, hot dogs, etc.
Posted by: lin-duh at January 16, 2022 04:37 PM (UUBmN)

That's weird? Ruh Roh...

Posted by: Romeo13 at January 16, 2022 04:43 PM (oHd/0)

145 And adding sauerkraut separates from the heathens
Posted by: Nevergiveup at January 16, 2022 04:41 PM (Irn0L)

You would think that would be a big thing in German settled Texas but not so much from what I've seen. Maybe I haven't looked hard enough.

Posted by: Anti doesn't matter at January 16, 2022 04:44 PM (RJMSR)

146 Posted by: JTB at January 16, 2022 04:41 PM (7EjX1)

I'm afraid of cast iron for two reasons. Their weight, because U have weak wrists, and the uninsulated handles since I'm bad about burning myself.

Posted by: Polliwog the 'Ette at January 16, 2022 04:44 PM (nC+QA)

147 108 94 made Jamaican beef patties on Friday, those came out pretty good. I would tweak a few things next time I make them, but I always do that
Posted by: ghost of hallelujah at January 16, 2022 04:28 PM (sJHOI)

That's one dish I've never made - now added to the 2022 list...
Posted by: Nova local at January 16, 2022 04:32 PM (exHjb)


I made Sam the Cooking Guy (from YouTube) recipe. I'm a sucker for a savory pie, like good pot pie

Posted by: ghost of hallelujah at January 16, 2022 04:45 PM (sJHOI)

148 CBD, chickens have been that big for a long time. But you know what to do - whatever you can't finish, pull off the bone and make chicken pot pie. Then make broth with the carcass.

I kind of like now that all my kids are no longer here, we can get more than one meal out of a roast chicken.

Posted by: bluebell at January 16, 2022 04:45 PM (wyw4S)

149 Raw food? uh... no...

Especially not after being an Old School Shellback. Raw Liver in your mouth, as you crawled through a long obstacle of putrid days old garbage.

Made it, but no more raw food for this Old Salt.

Posted by: Romeo13 at January 16, 2022 04:45 PM (oHd/0)

150 Other than sushi, I don't get it. Hell, some of the best sushi is cooked.
Posted by: Quint at January 16, 2022 04:42 PM (jxHvP)

All of the best sushi in the US has been frozen...so cold, it technically is "frozen cooked" of all its bacteria...

Posted by: Nova local at January 16, 2022 04:45 PM (exHjb)

151 Posted by: dartist at January 16, 2022 04:43 PM (+ya+t)

Damn Chicago people!

Posted by: Anti doesn't matter at January 16, 2022 04:45 PM (RJMSR)

152 104 ... "How interesting! I've never heard of cooking fish like that. How much sugar do you put in the water?"

Hi bluebell,
I did about half a pound of cod and used 5 cups of water and 1/4 cup of sugar. For more fish use more water and sugar.

Once the pieces float to the top, take them out immediately. A piece I left too long started to get a little dry.

Posted by: JTB at January 16, 2022 04:46 PM (7EjX1)

153 I pre-ordered that 13.5" Stargazer braiser ...hopefully I'll get it this year.

Posted by: lin-duh at January 16, 2022 04:46 PM (UUBmN)

154 > You would think that would be a big thing in German settled Texas but not so much from what I've seen.

Sauerkraut was mostly a way to get vitamin C in the winter. Probably once the Germans moved to an area where they could get fresh food in the winter, they dropped sauerkraut like the toxic waste that it is.

Posted by: Barack at January 16, 2022 04:46 PM (bW8dp)

155 135
And adding sauerkraut separates from the heathens

Posted by: Nevergiveup at January 16, 2022 04:41 PM (Irn0L)

Back in my high school days, there was a Der Weinerschnitzel a couple of blocks from our church. Used to hit the drive thru after church for a couple their of kraut dogs with yellow mustard. Good memories!

Posted by: jix at January 16, 2022 04:46 PM (DU7iZ)

156 Why does Chicago mess up both hot dogs and pizza. If it ain't broke don't fix it!
------
What country do you come from?

Posted by: dartist at January 16, 2022 04:46 PM (+ya+t)

157 I broke my crockpot last night - put a frozen pork shoulder in with orange juice and maple syrup and when I got up this morning juice was all over the counter.""

That's no fun. But frozen pork shoulder in a crockpot sounds like a recipe for possible food poisoning. Best thaw it first. The frozen meat + heat probably cracked your crock.

Posted by: lizabth at January 16, 2022 04:46 PM (L3Rsz)

158 IMO cast iron is meant to be used on an open flame. An electric stove ain't going to cut it. Maybe induction will change that... I dunno.

Posted by: Martini Farmer at January 16, 2022 04:46 PM (BFigT)

159 Thanks, JTB! Very interesting. Never heard of anything like that before.

Posted by: bluebell at January 16, 2022 04:47 PM (wyw4S)

160 I pre-ordered that 13.5" Stargazer braiser ...hopefully I'll get it this year.
Posted by: lin-duh

That's a beautiful pan. I am so tempted by it.

Posted by: lizabth at January 16, 2022 04:47 PM (L3Rsz)

161 Ha, thanks for the soy Vey. I'll look for it.

Posted by: Moron Robbie - no significant difference in ability to spread or catch regardless of vax status at January 16, 2022 04:47 PM (7XjF+)

162 I made Sam the Cooking Guy (from YouTube) recipe. I'm a sucker for a savory pie, like good pot pie
Posted by: ghost of hallelujah at January 16, 2022 04:45 PM (sJHOI)

I'll look that recipe up - thanks!

Posted by: Nova local at January 16, 2022 04:48 PM (exHjb)

163 Lol

Posted by: dartist at January 16, 2022 04:49 PM (+ya+t)

164 Usually this thread makes me hungry...damn coof!

Posted by: lin-duh at January 16, 2022 04:49 PM (UUBmN)

165 CBD...what's the content of the tartare on the board? Looks like green onions and capers, and garnished with an egg yolk, pickle slices and a tiny bit of sea salt.

Do you have a recipe for that or do you just eyeball it? I really want to try that.

Posted by: CrotchetyOldJarhead at January 16, 2022 04:50 PM (7keLb)

166 Posted by: pilsnerfan at January 16, 2022 04:43 PM (CHorZ)

"Cannibal Sandwiches" sound like loads of fun!

Posted by: CharlieBrown'sDildo at January 16, 2022 04:50 PM (Q9lwr)

167 Lin-duh, I hope you feel better soon. It's been going around here like wildfire although it seems to have slowed down.

Posted by: bluebell at January 16, 2022 04:50 PM (wyw4S)

168 I ate early this morning and went back to bed. When I (just now) woke up Mrs. E had me a Whataburger with fries and onion rings, and as I opent CBD's food thread, there was hamburger! Raw, admittedly, but hamburger. And yes, the Eromero fridge has Bragg's in the door.

Posted by: Eromero at January 16, 2022 04:51 PM (0OP+5)

169 I thought of getting some meat chick(en)s last year, but decided the eggs-layers were enough to deal with to start. This year I might get some chicks of a "non-meat-specialized" breed so they don't turn into the ludicrous sized beasties.

This will be along with some goats, and maybe a cow.

Maybe....

Posted by: Helena Handbasket at January 16, 2022 04:51 PM (llON8)

170 I love cast iron. It can be hell on those cheap white top stoves though. Other than that I use them always. Some say avoid acidic stuff like tomato sauces. Others say it is no big deal if properly seasoned

Posted by: Quint at January 16, 2022 04:51 PM (jxHvP)

171 CBD> I used to be able to buy three pound chickens, which they called "fryers." Now it seems as though the minimum size is 4.5 pounds,

They're just trying to get to 12 pound wings. At $4.59 a pound they could rule the world.

Glad you're back.

Posted by: Golfman at January 16, 2022 04:52 PM (h8g83)

172 Helena, how is the best little hen in the best little henhouse in Texas?

Posted by: bluebell at January 16, 2022 04:52 PM (wyw4S)

173 +1 on the hot dogs with mustard, another +1 for sauerkraut. Even better, spicy mustard.

Posted by: Dogbert at January 16, 2022 04:52 PM (MrsVx)

174 Posted by: Romeo13 at January 16, 2022 04:45 PM (oHd/0)

Heh! Did you eat the olive from King Neptune's belly button?

Posted by: CrotchetyOldJarhead at January 16, 2022 04:52 PM (7keLb)

175 Costco had ground beef 85/15 for $3.99 a pound.

Posted by: Jewells45 deplorablethug#FJB at January 16, 2022 04:53 PM (nxdel)

176 111 Mustard instead of ketchup on hot dogs is what separates us from the animals.
Posted by: CharlieBrown'sDildo at January 16, 2022 04:33 PM

How about mustard and......................wait for it................ketchup!!!

See what I did there? It is the dichotomy of the human spirit. Or its just stirring up trouble. ;-)

Posted by: Scuba_Dude at January 16, 2022 04:54 PM (mcfjc)

177 1 on the hot dogs with mustard, another +1 for sauerkraut. Even better, spicy mustard.
Posted by: Dogbert at January 16, 2022 04:52 PM (MrsVx

Yes if you use sauerkraut you have to use spicy mustard.

Posted by: Anti doesn't matter at January 16, 2022 04:55 PM (RJMSR)

178 Helena,
How many hens do you have?

Posted by: lin-duh at January 16, 2022 04:56 PM (UUBmN)

179 Yes if you use sauerkraut you have to use spicy mustard.
--------
My goodness. Might as well put chili on it too.

Posted by: dartist at January 16, 2022 04:57 PM (+ya+t)

180 >>> 172 Helena, how is the best little hen in the best little henhouse in Texas?
Posted by: bluebell at January 16, 2022 04:52 PM (wyw4S)

She is finishing her molt. The other hens started dropping feathers around their wingtips but never actually stopped laying eggs. She lost *all* the feathers on her neck, so she looked very silly for a while (and was probably cold!). She stopped laying and hasn't resumed yet but she has the base feathers back, so I bet she's going to be producing once her neck feathers fill out like before. One of these days I make take some pictures of her and some others for the pet thread!

Posted by: Helena Handbasket at January 16, 2022 04:57 PM (llON8)

181 179 Yes if you use sauerkraut you have to use spicy mustard.
--------
My goodness. Might as well put chili on it too.
Posted by: dartist at January 16, 2022 04:57 PM (+ya+t)

Ewww...not all at once...

Posted by: Nova local at January 16, 2022 04:57 PM (exHjb)

182 We still eat a lot of Wildcat in Wisconsin over the holidays despite all the health department screaming not to. Most stores/butcher shops will make here. I love it, hasn't killed me yet.

Posted by: lowandslow at January 16, 2022 04:57 PM (4thlk)

183 Used liquid aminos when we are the Whole 30 diet as a soy sauce sub. Haven't used them since. Mentioned food shortages in our local grocery on a morning thread. Just realized there was another one that was somewhat disguised. I use King Arthur bread flour. Haven't seen it in weeks and had to sub Bob's Red Mill. Noticed that a locally produced flour is all over the shelves. Not just 5lb bags but the 10lb bags that fill the empty shelves. One store had even larger bags, maybe 20lbs.

Posted by: neverenoughcaffeine at January 16, 2022 04:58 PM (2NHgQ)

184 Anyway...anyone besides the Nurse use this stuff?

Oh yeah - I try to avoid soy (not keto) if I can and we use Liquid Aminos all the time.

Posted by: Tonypete at January 16, 2022 04:58 PM (mD/uy)

185 Where was the cat?
Posted by: Aviator at January 16, 2022 04:41 PM (HQ9Sl)

THey stayed away but good idea to investigate them...

Posted by: Iris at January 16, 2022 04:58 PM (6lKe4)

186 Helena,
How many hens do you have?
Posted by: lin-duh at January 16, 2022 04:56 PM (UUBmN)

What's a Henway?

Posted by: Anti doesn't matter at January 16, 2022 04:59 PM (RJMSR)

187 One of these days I make take some pictures of her and some others for the pet thread!
Posted by: Helena Handbasket at January 16, 2022 04:57 PM (llON
---------

Please do! I would love to see your chickens!

Posted by: bluebell at January 16, 2022 04:59 PM (wyw4S)

188 146 ... "I'm afraid of cast iron for two reasons. Their weight, because U have weak wrists, and the uninsulated handles since I'm bad about burning myself."

Hi Polliwog,
Mrs. JTB, small as she is, can handle the 10 inch and smaller pans okay. (I do most of the cast iron cooking anyway.) The bigger skillets usually have a handle on each side which helps. As far as burning yourself, there are slip on silicone (sp?) handle covers. I just make sure to have pot holders handy. So far, so good.

We have a big old cast iron pan and a dutch oven. Those are strictly mine to use. Even I think they are heavy. Doable but heavy.

Besides the cooking benefits, I like the idea of kitchenware that can double as a weapon or act as a shield against artillery.

Posted by: JTB at January 16, 2022 04:59 PM (7EjX1)

189 >>> 178 Helena,
How many hens do you have?
Posted by: lin-duh at January 16, 2022 04:56 PM (UUBmN)

I have 11 full-size and 3 bantam hens (and one roo of each size). Only a few of the full-size are every-day layers and only one of the bantams has ever laid eggs (and she stopped), but I am not lacking eggs.

Posted by: Helena Handbasket at January 16, 2022 04:59 PM (llON8)

190 I have tried and tried to season my casties - and I don't feel like they're seasoned the way others describe theirs. I mean, they don't stick a lot, but I ain't cooking an egg in them without oil or anything.

One thing that helped a bit was using a hand-held vibrating sander to sand down the roughness. I think that was from that Cowboy dude. I've done the brush with a small bit of oil (flaxseed and other recommended oils) and baked upside down at very high heat - done that maybe 20 times. I just don't feel like they're perfectly seasoned.

Posted by: ghost of hallelujah at January 16, 2022 05:00 PM (sJHOI)

191 Pork is is often cooked very rare. Trichinosis is pretty much an historical issue and most of the modern stuff is so lean, you have to cook it rare. But cooking is popular for reasons. Other than sushi, I don't get it. Hell, some of the best sushi is cooked.
Posted by: Quint


it's not cook 'very rare.' It's cooked medium @145.

Posted by: weft cut-loop at January 16, 2022 05:02 PM (zWpOF)

192 I just don't feel like they're perfectly seasoned.

Posted by: ghost of hallelujah at January 16, 2022 05:00 PM (sJHOI)

I think there is a bit of magic involved.

And if you think cast-iron is tough...wait until you try carbon steel pans. They are much more difficult to season.

Posted by: CharlieBrown'sDildo at January 16, 2022 05:02 PM (Q9lwr)

193
Made a pot of Tuscan sausage and potato soup. Meatloaf is ready to go in the oven when Her Majesty gets closer on her drive up from Corpus Christi. And scalloped potatoes.

Posted by: Hadrian the Seventh at January 16, 2022 05:02 PM (/U27+)

194 uninsulated handles since I'm bad about burning myself."
------
They make heatproof gloves with fingers now. They work great to grab stuff out of the oven.

Posted by: dartist at January 16, 2022 05:02 PM (+ya+t)

195 Helena. Have you ever frozen your extra eggs? I'm creeping up on 3 dozen eggs since my 4 girls are still laying. I give them artificial light to mimic a summer day and they are each giving me an egg/day. May have to try freezing the extra eggs.

Posted by: neverenoughcaffeine at January 16, 2022 05:02 PM (2NHgQ)

196 Our stove and oven use gas. No idea how cast iron will work on electric or induction stove tops.

Posted by: JTB at January 16, 2022 05:02 PM (7EjX1)

197 I have a 19 inch cast iron pan. It's not for pussies.

Posted by: ghost of hallelujah at January 16, 2022 05:04 PM (sJHOI)

198 194 They make heatproof gloves with fingers now. They work great to grab stuff out of the oven.
Posted by: dartist at January 16, 2022 05:02 PM (+ya+t)


Hmmm, that sounds useful. It would be fun to get a pair that were matched to some of those creepy shoes with separate toes.

Posted by: Splunge at January 16, 2022 05:04 PM (PQ4Fz)

199 I like my beef rare enough to recover with veterinary help but chicken and fish MUST be fully cooked.

Posted by: irongrampa at January 16, 2022 05:05 PM (KATBx)

200 Well, our pulleys are 4 months old now. They aren't very bright but they are entertaining. No eggs yet.

Posted by: lin-duh at January 16, 2022 05:05 PM (UUBmN)

201 Pullets!

Posted by: lin-duh at January 16, 2022 05:06 PM (UUBmN)

202 >>> 195 Helena. Have you ever frozen your extra eggs? I'm creeping up on 3 dozen eggs since my 4 girls are still laying. I give them artificial light to mimic a summer day and they are each giving me an egg/day. May have to try freezing the extra eggs.
Posted by: neverenoughcaffeine at January 16, 2022 05:02 PM (2NHgQ)

I don't think you can freeze them as-is, but I'm thinking of making a zillion mini-quiches and freezing those. You can also preserve them in "waterglass" aka sodium silicate iirc in the pantry or root cellar and they are supposed to last for months, although the taste gets a bit off after a while. Also I *think* you're not supposed to put them in the fridge, and definitely aren't supposed to wash them off, before you put them in the goop.

Posted by: Helena Handbasket at January 16, 2022 05:06 PM (llON8)

203 Helena. Have you ever frozen your extra eggs? I'm creeping up on 3 dozen eggs since my 4 girls are still laying. I give them artificial light to mimic a summer day and they are each giving me an egg/day. May have to try freezing the extra eggs.
Posted by: neverenoughcaffeine at January 16, 2022 05:02 PM (2NHgQ)
----------

NEC, i don't know about freezing eggs whole, but I know you can separate the yolks and whites and freeze those. I never have extra yolks but I do have extra whites sometimes so I freeze them and then usually make amaretti or pavlova with them.

I think you are supposed to cover the yolks with water before freezing.

You could always sell the extra to neighbors!

Posted by: bluebell at January 16, 2022 05:06 PM (wyw4S)

204 When I moved my mom into the retirement home I gave her 60 year old cast skillet to my friend's wife. At least it will be put to use again and not sit in a box in my garage.

Posted by: Anti doesn't matter at January 16, 2022 05:06 PM (RJMSR)

205 I like having cast iron in case I have to cook in my fireplace in some dystopian future, maybe not too far off. Have racks from my old oven and bricks to stack on either side to hold the rack. That's my plan anyway.

But I do like cast iron just to use. It works fine on my flat stovetop, just have to be careful not to drag them or drop them. I have a 10 inch and an 8 inch I can handle just fine (I'm an older 'ette.)

Posted by: skywch at January 16, 2022 05:08 PM (sKjat)

206 >>> 200 Well, our pulleys are 4 months old now. They aren't very bright but they are entertaining. No eggs yet.
Posted by: lin-duh at January 16, 2022 05:05 PM (UUBmN)

Well they *are* bird(brain)s. Wait until summer and then toss in a cricket or grasshopper; it's like watching a miniature rugby scrum. Bluebell-the-hen is particularly aggressive about chasing down "her" grasshoppers.

Posted by: Helena Handbasket at January 16, 2022 05:08 PM (llON8)

207 Helena. Have you ever frozen your extra eggs? I'm creeping up on 3 dozen eggs since my 4 girls are still laying. I give them artificial light to mimic a summer day and they are each giving me an egg/day. May have to try freezing the extra eggs.
Posted by: neverenoughcaffeine at January 16, 2022 05:02 PM (2NHgQ)

You can make Chinese 100 year old eggs / century eggs.

Posted by: Anti doesn't matter at January 16, 2022 05:08 PM (RJMSR)

208 I've been into fermenting foods lately. Sauerkraut, jalapeno, giadenaria, red onions, mustard.

Fermented mustard is amazing.

Posted by: Regular joe at January 16, 2022 05:08 PM (L9P9s)

209 If your cast iron or even other fry pans are not as slick as desired scrub them with oil and salt. Make sure you never use soap or detergent on cast iron, you'll strip the seasoning. And don't be trying to cook eggs w/o a bit of bacon grease or at least oil or fat in cast iron, I think that is a crime against nature.

Posted by: PaleRider is simply irredeemable at January 16, 2022 05:09 PM (3cGpq)

210
Ever cook something on a spit?

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:09 PM (q+RdX)

211 Bluebell-the-hen is particularly aggressive about chasing down "her" grasshoppers.
Posted by: Helena Handbasket at January 16, 2022 05:08 PM (llON
-----------

She comes by it honestly. I'll elbow old ladies out of the way to get to chocolate.

Posted by: bluebell at January 16, 2022 05:09 PM (wyw4S)

212 OK, going to make a grocery run, or else I will be grumpy tomorrow with cream-less coffee.

Posted by: Helena Handbasket at January 16, 2022 05:09 PM (llON8)

213 Get a cow, Helena!

Posted by: bluebell at January 16, 2022 05:10 PM (wyw4S)

214 I'll elbow old ladies out of the way to get to chocolate.

Posted by: bluebell at January 16, 2022 05:09 PM (wyw4S)

Confirmed.

Posted by: CharlieBrown'sDildo at January 16, 2022 05:10 PM (Q9lwr)

215 Oh, I give the girls mealworms all the time. They go crazy!! I never realized that they ate grass.

Posted by: lin-duh at January 16, 2022 05:10 PM (UUBmN)

216 Old cast iron pans were smoother. I have a giant 2 handled one from my great aunt. Those old ladies had guns to lift those things full of hot food.

Posted by: dartist at January 16, 2022 05:10 PM (+ya+t)

217 212 OK, going to make a grocery run, or else I will be grumpy tomorrow with cream-less coffee.
Posted by: Helena Handbasket at January 16, 2022 05:09 PM (llON


I think I remember Ace writing that if you add butter to the coffee, and use an immersion blender on it, it comes out just like coffee with rich cream. YMMV.

Posted by: Splunge at January 16, 2022 05:11 PM (PQ4Fz)

218 My grandfather would take raw really lean chilled hamburger, mix it with olive oil and herbs, and eat it with pieces of pita bread. We kids called it a cannibal sandwich. I recall it was quite tasty, not fatty at all. He often had hummus and meshi (stuffed grape leaves) on the side.

That might explain why I like carpaccio so much. Of course, I prefer my burgers and steaks very, rare. The center should just be warm and still red.

Posted by: JTB at January 16, 2022 05:12 PM (7EjX1)

219 I've never used the amino acid / soy sauce substitute. Mrs. D bought some coconut amino concoction a while ago, and it was horrible - everything we cooked had this odd banana taste.

Posted by: PabloD at January 16, 2022 05:12 PM (+0Dog)

220 Hey!
Glad to hear I'm not getting expelled for using "hippiefoodstuffs!"

I also started the aminos because I've been on a good gut health kick. A lot of illness and fatigue can be alleviated with a healthy gut. There's a lot of bugs in there. Some bad, some really REALLY beneficial.

Plus, I like the taste.

Posted by: nurse ratched at January 16, 2022 05:14 PM (U2p+3)

221 Good thread!

Jd had chicken and noodles and mashed potatoes. Delish but will feel like hell tomorrow from the gluten!

Posted by: Ladyl at January 16, 2022 05:14 PM (+4oV5)

222 I'm trying to imagine a cast iron version of my 30" carbon steel pan. I think it would be insanely heavy.

BTW I thought I would use that pan occasionally, but I'm getting a lot of use out of it -- for bacon, which covers a lot of territory, and, especially, for searing lots of meat when making large batches of stew.

Posted by: Splunge at January 16, 2022 05:14 PM (PQ4Fz)

223 216 Old cast iron pans were smoother. I have a giant 2 handled one from my great aunt. Those old ladies had guns to lift those things full of hot food.
Posted by: dartist at January 16, 2022 05:10 PM
(+ya+t)
Granny Eromero grab your ear with those fingers on those hands on those wrists on those forearms? The ones she used to chop firewood, milk cows, pick cotton, wash clothes in a washpot, make biskits, lift cast iron pots and pans?

Posted by: Eromero at January 16, 2022 05:16 PM (0OP+5)

224 142 Another food truth...next you'll say adding relish and raw onions with the mustard makes it the best hot dog there can be...
Only thing missing would be tomato, dill pickle, sport peppers and celery salt on a Rosens steamed sesame seed bun. Then you have a dog.
Posted by: dartist at January 16, 2022 04:43 PM (+ya+t)

A Vienna Beef hot dog, dog.

Posted by: Deplorable Ian Galt at January 16, 2022 05:17 PM (ufFY8)

225 If your cast iron or even other fry pans are not as slick as desired scrub them with oil and salt. Make sure you never use soap or detergent on cast iron, you'll strip the seasoning.

Good point. We use salt and a stiff brush in really hot water immediately after the pan is emptied, and then put it back on the burner after it's turned off to dry unless the burner is being used for something else. Once the pan dries, apply a light coating of grapeseed oil to keep it from rusting. Don't use canola or vegetable oil because it will become rancid if you don't use the pan the next day or so.

Posted by: CrotchetyOldJarhead at January 16, 2022 05:17 PM (7keLb)

226 208 I've been into fermenting foods lately. Sauerkraut, jalapeno, giadenaria, red onions, mustard.

Fermented mustard is amazing.
Posted by: Regular joe at January 16, 2022 05:08 PM (L9P9s)

Also amazing foods for gut health! Good for you!

Posted by: nurse ratched at January 16, 2022 05:17 PM (U2p+3)

227 According to Gore's internet you can freeze eggs out of the shells. One site suggested whipping the eggs and yolks together and then freezing them. I'm going to try with 6 or so. The girls will give me more if this fails.

Posted by: neverenoughcaffeine at January 16, 2022 05:18 PM (2NHgQ)

228 Granny Eromero grab your ear with those fingers on those hands on those wrists on those forearms? The ones she used to chop firewood, milk cows, pick cotton, wash clothes in a washpot, make biskits, lift cast iron pots and pans?
------
The sweet ladies you didn't mess with but have the best memories of.

Posted by: dartist at January 16, 2022 05:19 PM (+ya+t)

229 Cast iron is fine on glass cook tops, but obviously you have to be careful not to slam them down hard.Heat distribution is better than a ring style for all cooking, I've found.

Posted by: irongrampa at January 16, 2022 05:20 PM (KATBx)

230 Many years ago I was camping in a remote area, had my big tent set up and the propane stove ready to cook a nice t-bone steak. Propane tank was empty. I ate the steak a la tartare, a.k.a. extra rare. It wasn't bad, but then I normally eat steaks on the rare side so it wasn't too big a leap.

Posted by: Ruthless at January 16, 2022 05:21 PM (/uaBM)

231 I wonder if you could crack the eggs into silicon moulds and freeze them. When frozen, pop them out and place into a different container or ziplock bag to store???

Posted by: lin-duh at January 16, 2022 05:21 PM (UUBmN)

232 Drawback to cooking with cast is you get to find out using an oven mitt is the least painful way.

Posted by: irongrampa at January 16, 2022 05:22 PM (KATBx)

233 Foodie Secret Tip: If your local Costco will sell you a chubb of their ground beef, you're getting really lean meat. They take some chubbs, combine the fat trimmings from the other meat they sell, and that becomes the packaged ground beef you buy from the counter.

Also, Costco has had some maple syrup aged in bourbon barrels recently. I've heard it's excellent on French Toast and other comestibles that cry out for maple syrup.

Posted by: Duncanthrax at January 16, 2022 05:22 PM (a3Q+t)

234 Hard boil and pickle extra eggs.
You can dozens into a one gallon pickle jar.

Posted by: Phuk Ho Le at January 16, 2022 05:22 PM (ZECAL)

235 Don't eat the yellow snow

Posted by: Insomniac - Outlaw. Hoarder. Wrecker. at January 16, 2022 05:23 PM (II3Gr)

236 I made chili yesterday.

Today it will transmogrify into Frito Chili Pie.

with all the fixings, but of course!


Posted by: naturalfake at January 16, 2022 05:23 PM (5NkmN)

237 I've had steak tartar several times in France and in the air on the way over. It can be delicious. I assume it was beef.

Posted by: Javems at January 16, 2022 05:23 PM (AmoqO)

238 We need a future food thread on the glory of a loaf of French bread...it's just so perfect to add to meat/fruit/veg meals as the grains carb that finishes out the meal...

It's also no work if you buy it from the grocery bakery, so you can spend all your time making your meats/fruits/veg glorious...

And if you don't want a lot of carb, you just take a slice...and if you do, have 3-4 of them...slather it in (fake) butter, drizzle balsamic, dip in flavored olive oil, or just swap up the dinner juices - it just perfect.

Tonight, I did balsamic vinegar on the bread, b/c it worked so well with everything else, and wow, the pork plate was great...

Posted by: Nova local at January 16, 2022 05:24 PM (exHjb)

239 According to Gore's internet you can freeze eggs out of the shells. One site suggested whipping the eggs and yolks together and then freezing them. I'm going to try with 6 or so. The girls will give me more if this fails.

Posted by: neverenoughcaffeine at January 16, 2022 05:18 PM


I freeze eggs a lot. No chickens here because the dogs would kill them, but I buy eggs on sale and freeze them.


Scramble them up and pour into the small cleaned gatorade bottles, cap and freeze it, you can get 6 eggs into one of those bottles. Had some this morning that were from in the first part of September, they were very good.


They look thick and funky when you thaw them and pour them into the frying pan but they are very good.

Posted by: Mister Scott (formerly GWS) at January 16, 2022 05:24 PM (bVYXr)

240 Pickle those eggs.

Posted by: dartist at January 16, 2022 05:24 PM (+ya+t)

241 I assume it was beef.

Posted by: Javems at January 16, 2022 05:23 PM (AmoqO)

Uh...maybe not.

Posted by: CharlieBrown'sDildo at January 16, 2022 05:24 PM (Q9lwr)

242 swap = sop b/c weekend brain attacked again...that, and I'm happily watching the Cowboys lose...

Posted by: Nova local at January 16, 2022 05:25 PM (exHjb)

243 If you don't have or can't find an old school cast iron skillet that was milled smooth, Stargazer Cast Iron makes them. I gave a friend of mine's daughter one as a wedding present and she loves it.

Posted by: Bert G (new podcast episode) at January 16, 2022 05:25 PM (iMNfP)

244 How about mustard and......................wait for it................ketchup!!!

See what I did there? It is the dichotomy of the human spirit. Or its just stirring up trouble. ;-)
Posted by: Scuba_Dude at January 16, 2022 04:54 PM (mcfjc)

Not at all, at this point it is a practically an obligation for any freedom-loving, red-blooded American to enjoy some ketchup while shouting expletives at the food Nazis.

Posted by: Sjg at January 16, 2022 05:26 PM (gDSJf)

245 Costco has had some maple syrup aged in bourbon barrels recently. I've heard it's excellent on French Toast and other comestibles that cry out for maple syrup.

Posted by: Duncanthrax at January 16, 2022 05:22 PM (a3Q+t)

That makes no sense at all.

However, a friend gave me some of the Costco Bourbon Maple Syrup and it is great in Manhattans!

Posted by: CharlieBrown'sDildo at January 16, 2022 05:26 PM (Q9lwr)

246 I've had steak tartar several times in France and in the air on the way over. It can be delicious. I assume it was beef.
-----
They eat horses you know.

Posted by: dartist at January 16, 2022 05:26 PM (+ya+t)

247 Once you (finally) have to properly clean a cast iron pan with steel wool, it smooths out. But with my last two, it took 2-3 years for me and whole my family using one to get there.

I do coarse > medium > fine, then clean it *THOROUGHLY* with soap & water, and saute chopped garlic in a pool of butter at low heat for like 5 hours to "re-season" it, occasionally turning it back and forth to coat the pan in the garlic butter. Kind of the opposite of the initial raging-hot seasoning. YMMV.

Posted by: Yudhishthira's Dice at January 16, 2022 05:26 PM (4odx6)

248 Our old grill would take a spit that turned by electric motor, used it number of times.

Posted by: Skip at January 16, 2022 05:27 PM (2JoB8)

249 The white guy is the one out of focus. That's racist.

Posted by: Quarter Twenty at January 16, 2022 05:28 PM (jYQlA)

250 Fresh scrambled eggs freeze well. Commercial bakery I worked at would get them in 30+/- lb cylinders (like bulk ice cream shops use). used for all baked goods that called for eggs. Beats cracking 12 dozen eggs for one batch of cookies.

Posted by: Phuk Ho Le at January 16, 2022 05:28 PM (ZECAL)

251 Speaking of short ribs, I saw some bone in for $10.00 a pound today. Oxtail $11.00 a pound. Redickalus.

Posted by: Javems at January 16, 2022 05:29 PM (AmoqO)

252 Has anyone cooked on a salt stone before?

Posted by: Lemmiwinks at January 16, 2022 05:30 PM (h1jJh)

253

JFK's manly essence tasted like cigars and morphine. Sweet sweet morphine...

Posted by: N. Peelousey at January 16, 2022 05:31 PM (oovua)

254 Pullets!
Posted by: lin-duh

Pullet?! I just met her!!

Ever cook something on a spit?
Posted by: Soothsayer's Untrue But Accurate Tales

I have a rotisserie in my oven that I use only occasionally for chicken. I should try a beef roast one of these days.

But, to be honest, at $6 a pre-cooked chicken, well - it's not worth my trouble to do it myself.

Posted by: Tonypete at January 16, 2022 05:31 PM (mD/uy)

255 Pans like the old cast iron are porous. It is true that some glass top stoves will crack with a high heat iron pan on one of the burners. They can scratch that glass surface too.

Induction sort of changes all that. Remains to be seen about the glass however.

We have both. We don't use the cast iron on glass.

Posted by: Martini Farmer at January 16, 2022 05:31 PM (BFigT)

256
I wonder if this Bragg stuff is the lame-ass hippie version of "Maggi Seasoning", which a Swiss friend of ours turned us onto years ago.

It's a great addition to your stews and soups and pot roasts, etc.

It's a Eurotard thing, but don't hold that against it.

Posted by: naturalfake at January 16, 2022 05:32 PM (5NkmN)

257 Cornbread is best made in cast iron pans with light coat of Manteca. This is known.

Posted by: CrotchetyOldJarhead at January 16, 2022 05:33 PM (7keLb)

258 252 Has anyone cooked on a salt stone before?
Posted by: Lemmiwinks at January 16, 2022 05:30 PM (h1jJh)

No, but it sounds like something I'd love to try...

Posted by: Nova local at January 16, 2022 05:34 PM (exHjb)

259 I wonder if this Bragg stuff is the lame-ass hippie version of "Maggi Seasoning", which a Swiss friend of ours turned us onto years ago.
-----
Is that just different versions of MSG?

Posted by: dartist at January 16, 2022 05:34 PM (+ya+t)

260 Cornbread is best made in cast iron pans with light coat of Manteca. This is known.

Posted by: CrotchetyOldJarhead at January 16, 2022 05:33 PM


Also know to us rednecks as lard.

Posted by: Bert G (new podcast episode) at January 16, 2022 05:34 PM (iMNfP)

261 Uh...maybe not.

Posted by: CharlieBrown'sDildo at January 16, 2022 05:24 PM (Q9lwr)

I didn't ask.

Your loaf looks good. Nice crust. I just bought some flour today and will resume baking as soon as I get my starter going. I'll give up booze for lent so I can spare the calories. Keto be damned.

Posted by: Javems at January 16, 2022 05:34 PM (AmoqO)

262 They sell the Maggi products in all the Asian grocery stores too.

Posted by: Phuk Ho Le at January 16, 2022 05:35 PM (ZECAL)

263 Also know to us rednecks as lard.

Posted by: Bert G (new podcast episode) at January 16, 2022 05:34 PM (iMNfP)

Lard is getting hard to find. Store bought bacon grease is just unreasonable.

Posted by: Javems at January 16, 2022 05:37 PM (AmoqO)

264 Tonypete. I have one as well. Actually 2 since I have double ovens. Not just the cost but the clean-up. The rotisserie chickens make a mess.

Posted by: neverenoughcaffeine at January 16, 2022 05:37 PM (2NHgQ)

265 Posted by: Javems at January 16, 2022 05:34 PM (AmoqO)

The crust is the easy part. What I have a tough time with is a light and airy crumb.

Posted by: CharlieBrown'sDildo at January 16, 2022 05:38 PM (Q9lwr)

266 I have a bunch of cast iron - mostly antique Griswold and Wagners. A few were barn finds with bird poop, straw and grit, and rusted to beat the band. With lots of elbow grease I'm getting those ones to be pretty smooth but it's taken forever. The skillets are my everyday cookware. I wouldn't say they are nonstick but they are pretty close.

Posted by: Tonypete at January 16, 2022 05:39 PM (mD/uy)

267 The crust is the easy part. What I have a tough time with is a light and airy crumb.
Posted by: CharlieBrown'sDildo at January 16, 2022 05:38 PM (Q9lwr)
---------

You probably want to bake your loaf sooner than three weeks after you form it, for starters.

Posted by: bluebell at January 16, 2022 05:40 PM (wyw4S)

268 Food Fight!

Posted by: Skip at January 16, 2022 04:00 PM (2JoB

*flings ratched soy*

Oh, you said "food." Sorry. Waste not, want not.

Posted by: flounder, wrecker, hoarder, saboteur at January 16, 2022 05:40 PM (SH2Zi)

269 Is that just different versions of MSG?
Posted by: dartist at January 16, 2022 05:34 PM (+ya+t)


No. It's something else.

Posted by: naturalfake at January 16, 2022 05:40 PM (5NkmN)

270
Cast iron is the only way to cook meat. I love different kinds of non-stick, I like the copper, I love all pans. But if it's a juicy steak or a savory chicken sautee, you really can't beat iron.

Posted by: Yudhishthira's Dice at January 16, 2022 05:41 PM (4odx6)

271 I reseason my cast with a light wipe of vegetable oil in a 200 degree oven for 2-3 hours. I put a cookie sheet under to catch any drips from the upside down pans, works very well.

Cast does scrambled eggs perfectly plus I have a glass cover that works in the smaller (9") for sunny side up.

Posted by: irongrampa at January 16, 2022 05:41 PM (KATBx)

272 I have ham and beans going on the stove. Forgot to get the cornbread

Posted by: Jewells45 deplorablethug#FJB at January 16, 2022 05:41 PM (nxdel)

273 243 If you don't have or can't find an old school cast iron skillet that was milled smooth, Stargazer Cast Iron makes them. I gave a friend of mine's daughter one as a wedding present and she loves it.
-----------
I used a flap disc on a couple of lodge pans I bought on sale at Walmart. It worked like a charm.

Posted by: Drc at January 16, 2022 05:41 PM (YccS3)

274 Jewells, do you have corneal? Cornbread is really easy to make and if you have the cornmeal you probably have the other ingredients too.

Posted by: bluebell at January 16, 2022 05:42 PM (wyw4S)

275 Broke out the Crown Royal early this evening

Posted by: Skip at January 16, 2022 05:42 PM (2JoB8)

276 Like, we have some aminos in our fridge, Man.

Posted by: fluffy at January 16, 2022 05:42 PM (UnQlg)

277
But, to be honest, at $6 a pre-cooked chicken, well - it's not worth my trouble to do it myself.
Posted by: Tonypete


Yeah, you can't beat that deal.
Problem is the chickens are usually dry.

Which means....Gravy is necessary. Which means, you might as well make mashed potatoes, too.

btw, is Gravy is a condiment?

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:42 PM (q+RdX)

278 CBD. Oooh, Manhattans. On my menu tonight. Glad you are back.

Posted by: neverenoughcaffeine at January 16, 2022 05:43 PM (2NHgQ)

279 I'm enjoying a margarita. I shook it. Am I in trouble?

Posted by: N.L. Urker, resolved to lurking at January 16, 2022 05:43 PM (eGTCV)

280
Incidentally, We decided:

Potato Chips are, indeed, a condiment.

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:43 PM (q+RdX)

281 The crust is the easy part. What I have a tough time with is a light and airy crumb.
------
Are you cooking your bread in cast iron? You make good looking bread if the pics are yours.

Posted by: dartist at January 16, 2022 05:44 PM (+ya+t)

282
btw, is Gravy is a condiment?
Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:42 PM (q+RdX)

Yes, as long as you're referring to the American version, and not the Italian one...

Posted by: Nova local at January 16, 2022 05:44 PM (exHjb)

283 The crust is the easy part. What I have a tough time with is a light and airy crumb.

Posted by: CharlieBrown'sDildo at January 16, 2022 05:38 PM (Q9lwr)

I'm not sure if it helps but I add 1/4 tsp active instant yeast to my mix, to help the starter along (don't tell anybody).

Posted by: Javems at January 16, 2022 05:44 PM (AmoqO)

284 280
Incidentally, We decided:

Potato Chips are, indeed, a condiment.
Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:43 PM (q+RdX)

For mac and cheese? B/c I see them as a coating more than a condiment, if not on mac and cheese (although you could be my son, adding them to sandwiches)...

Posted by: Nova local at January 16, 2022 05:46 PM (exHjb)

285 I made chili today with hamburger, sirloin, and some chorizo, and beer. Yes beans-3 kinds. Lots of onions, peppers and spices. The sample I tasted was good. I have leftover rice in the fridge so I will probably put some in my bowl with the chili.

Posted by: Mrs. Leggy at January 16, 2022 05:46 PM (Vf4Y7)

286 Incidentally, We decided:
Potato Chips are, indeed, a condiment.
Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:43 PM


Begun the Potato Chips on a Hot Dog Wars have.

Posted by: Duncanthrax at January 16, 2022 05:46 PM (a3Q+t)

287 Hawaiian burgers last night. Grilled burgers and pineapple marinaded in bbq sauce.

Tonight it's fried pork chops again. Followed Ben Had's advice and soaked them in buttermilk overnight. Augmented and added some Frank's Hot sauce to it. Seasoned the flour with Emeril's Essence for some cajun flavor.

Sides so far are fried apples and roasted garlic butternut squash. Maybe a small salad.

Posted by: olddog in mo at January 16, 2022 05:47 PM (ju2Fy)

288 Marinara gets used as a dipping sauce for fried mozzarella sticks. Seems kinda condimenty.

Posted by: bear with asymmetrical balls at January 16, 2022 05:47 PM (3YVs3)

289 Peerless Potato Chips out of Gary, IN used to be the best chips. Don't know if they are still around.

Posted by: Deplorable Ian Galt at January 16, 2022 05:47 PM (ufFY8)

290 282
btw, is Gravy is a condiment?
Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:42 PM (q+RdX)

Yes, as long as you're referring to the American version, and not the Italian one...

Posted by: Nova local at January 16, 2022 05:44 PM (exHjb)

Or the Cajun one.

Posted by: Javems at January 16, 2022 05:47 PM (AmoqO)

291 btw, is Gravy is a condiment?
Posted by: Soothsayer's Untrue But Accurate Tales

Beverage

Posted by: Whoopie Goldberg Thar She Blows at January 16, 2022 05:49 PM (ZECAL)

292 There are two different oxtail stews I make. I like them both.

One is reasonably straightforward. It's from a Taiwanese chef.

The other is Western. It takes a ton of work, starting with home-made beef stock and ending with peeling a whole lot of those little pearl onions/boiler onions.

I like the second one a little bit better. It's awesome. But it's about 5 times as much work.

So naturally I made the second one this week. I'm exhausted. But I have a bunch of neatly labeled containers in the freezer, and that makes me happy.

Posted by: Splunge at January 16, 2022 05:49 PM (PQ4Fz)

293 Bluebell yes I have cornmeal.

Posted by: Jewells45 deplorablethug#FJB at January 16, 2022 05:49 PM (nxdel)

294 No idea what's for dinner. Zero appetite and I think my sense of taste is depressed.

Buddy in NJ sent me a vid of his chili with fresh tomatoes and poblano chiles

Posted by: San Franpsycho at January 16, 2022 05:49 PM (EZebt)

295 You make good looking bread if the pics are yours.

Posted by: dartist at January 16, 2022 05:44 PM (+ya+t)

Hell yes! I am insanely proud of my sourdough bread!

Posted by: CharlieBrown'sDildo at January 16, 2022 05:50 PM (Q9lwr)

296 The best potato chips I ever had, I made myself, cutting the potatoes with a mandoline and, the most important part, frying them in beef tallow. They were amazing, but so much work I haven't made them in years.

Posted by: Splunge at January 16, 2022 05:51 PM (PQ4Fz)

297 Gas Station Sushi > Raw Hamburger

Posted by: San Franpsycho at January 16, 2022 05:51 PM (EZebt)

298 No idea what's for dinner. Zero appetite and I think my sense of taste is depressed.
Posted by: San Franpsycho at January 16, 2022 05:49 PM


Have you considered your local culinary speciality, Rice-A-Roni The San Francisco Treat?

Posted by: Duncanthrax at January 16, 2022 05:52 PM (a3Q+t)

299 I got a kick outta some of the condiments you wacky people like.

I bought some adobo. I wish I could say I understand it. It's just a type of salt, as far as I can tell.
Posted by: gourmand du jour
Tony Chachere's Seasoning, in blue can or green.
Posted by: Wolfus Aurelius
Tiger Sauce, Posted by: Axeman
Pickapeppa Sauce. Still a fan of A-1 Sauce, too.
Posted by: Puddin Head
Lars Own Crispy Onions. It's onions that have been sauteed then dehydrated. They are really tasty. They have helped me to eat salads.
Posted by: Notsothoreau
roast red pepper paste from Dollar Tree to try on sammiches and its... sweet and not very good. The flavor is very lasting and not pleasant.
Posted by: Christopher R Taylor

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:52 PM (q+RdX)

300 Bone Aperteet, Ya'll

Had a cooking disaster yesterday. Pan fried some dover sole in butter, a little white wine and a dash of Herbs de Provance. The fish broke in a jillion pieces. Couldn't even get it out of the pan.

Posted by: Ben Had at January 16, 2022 05:52 PM (nbpZs)

301 I'm having Chinese delivered for dinner because that is what the spousal unit wants, and she's the in-house chef. I'm busboy and dishwasher. There was no bat tartare on the menu, so we probably won't die.

Posted by: bear with asymmetrical balls at January 16, 2022 05:52 PM (3YVs3)

302 Sorry, forgot to add the * ding ding *.

Posted by: Duncanthrax at January 16, 2022 05:53 PM (a3Q+t)

303 Jewells, this is the cornbread recipe I always use:

https://tinyurl.com/2p8u6tnf

Posted by: bluebell at January 16, 2022 05:53 PM (wyw4S)

304 299 I got a kick outta some of the condiments you wacky people like.

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:52 PM (q+RdX)

Well, if you want wacky, you can't go wrong with Yum Yum sauce - it is very accurately named...

Posted by: Nova local at January 16, 2022 05:54 PM (exHjb)

305 The fish broke in a jillion pieces. Couldn't even get it out of the pan.

Posted by: Ben Had at January 16, 2022 05:52 PM (nbpZs)

Yeah...but how did it taste?

I'm not anything impressive when it comes to cooking delicate fish, so I sympathize!

Posted by: CharlieBrown'sDildo at January 16, 2022 05:54 PM (Q9lwr)

306 Tonight for dinner I made a stir fry of loose sausage meat infused with ginger and baby bok choy. A few dashes of soy sauce, topped with sesame oil before serving.

Posted by: fluffy at January 16, 2022 05:54 PM (UnQlg)

307 bluebell I need to make that cornbread too

Posted by: Skip at January 16, 2022 05:54 PM (2JoB8)

308 Got my son, who has a new Ninja foodie, some gourmet peppercorns and Icelandic salt for Christmas, and a mill. He put the peppercorns and salt in the mill together, says he loves it. SMH.

Posted by: skywch at January 16, 2022 05:54 PM (sKjat)

309 301 I'm having Chinese delivered for dinner because that is what the spousal unit wants, and she's the in-house chef. I'm busboy and dishwasher. There was no bat tartare on the menu, so we probably won't die.
Posted by: bear with asymmetrical balls at January 16, 2022 05:52 PM (3YVs3)


Winter is the season for a nice warming dog stew!

Posted by: Barack H Obama, The Power Behind The Shart at January 16, 2022 05:54 PM (PQ4Fz)

310
I worked with a guy who would pull out several bottles of various condiments and dump them on his lunch. He said, "I'm all about the condiments; I hate dry food."

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:55 PM (q+RdX)

311 And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times

Screqming Blue Vikings are still authorized! get your SBV, here!

Posted by: BifBewalski @ (IJES/) - at January 16, 2022 05:55 PM (IJES/)

312 Do it, Skip! It's a very easy basic recipe, but delicious. Best served hot with butter, of course. Honey if you're feeling decadent.

Posted by: bluebell at January 16, 2022 05:55 PM (wyw4S)

313 Thank you bluebell.

Posted by: Jewells45 deplorablethug#FJB at January 16, 2022 05:55 PM (nxdel)

314 Why go to the trouble to shake a Manhattan yourself, if you have a blender?

Posted by: Splunge at January 16, 2022 05:56 PM (PQ4Fz)

315 Posted by: Whoopie Goldberg Thar She Blows at January 16, 2022 05:49 PM (ZECAL)


I saw her recently in a couple of episodes of The Stand. She blowed up real good.

Posted by: Additional Blond Agent, STEM Guy at January 16, 2022 05:56 PM (ZSK0i)

316 CBD, the taste was fine but it looked like cat food.

Posted by: Ben Had at January 16, 2022 05:57 PM (nbpZs)

317 The fish broke in a jillion pieces. Couldn't even get it out of the pan.

Posted by: Ben Had at January 16, 2022 05:52 PM (nbpZs)


I had the same thing happen some years ago and never did positively identify the problem. I suspect the sole was mishandled on the store end somehow...

Posted by: Additional Blond Agent, STEM Guy at January 16, 2022 05:57 PM (ZSK0i)

318 The best potato chips I ever had, I made myself, cutting the potatoes with a mandoline and, the most important part, frying them in beef tallow. They were amazing, but so much work I haven't made them in years.
------
Used to be an Italian place that served those on the side of pork necks. Tomato sauce to dip in. Ran the guy out because he was a lawyer tied in with the mob. Great food.

Posted by: dartist at January 16, 2022 05:57 PM (+ya+t)

319 btw, is Gravy is a condiment?
Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 05:42 PM (q+RdX)

Essential food group.

Posted by: flounder, wrecker, hoarder, saboteur at January 16, 2022 05:58 PM (SH2Zi)

320 condiments - my 9 year old grandson has recently decided he wants Tabasco on *everything*. i like it some, but not that much!

Posted by: Tom Servo at January 16, 2022 05:58 PM (evAgx)

321 Tonight for dinner I made a stir fry of loose sausage meat infused with ginger and baby bok choy. A few dashes of soy sauce, topped with sesame oil before serving.

Posted by: fluffy at January 16, 2022 05:54 PM (UnQlg)

Sounds delicious.

Posted by: flounder, wrecker, hoarder, saboteur at January 16, 2022 05:59 PM (SH2Zi)

322 Had a cooking disaster yesterday. Pan fried some dover sole in butter, a little white wine and a dash of Herbs de Provance. The fish broke in a jillion pieces. Couldn't even get it out of the pan.
Posted by: Ben Had

Put it into a colander. Add some citrus and some minced shallot, chill and serve on crackers.

Posted by: nurse ratched at January 16, 2022 05:59 PM (U2p+3)

323 Had the same experience with disintegrating fish in a cast pan.

If you plunk the pan down on a mat and eat out of it it's great.

Posted by: irongrampa at January 16, 2022 06:00 PM (KATBx)

324 I got two cookbooks for Christmas from one of my foodie kiddos that I can recommend.

"Six Seasons - A New Way With Vegetables"
":Grains for Every Season"
Both are by a guy named Joshua McFadden.

When the kiddos were helping with meals over the holidays, they used "Six Seasons" a lot.
Every. Single. Recipe. Was. Awesome. Just delicious.
It gets the naturalfake Seal of Cosmic Greatness. Get it. You won't be disappointed.

The Grains one I've just started using and a few days ago made - "Slow Roasted Chicken Buried in Gingery Brown Rice".
Man, was that good! It made the rotation as as almost perfect comfort food. Excellent for cold nights!
So, if you've been wanting to get your millet and freekeh on...check it out.

Posted by: naturalfake at January 16, 2022 06:00 PM (5NkmN)

325 condiments - my 9 year old grandson has recently decided he wants Tabasco on *everything*. i like it some, but not that much!
Posted by: Tom Servo

that boy ain't is totes right.

-Hank Hill

Posted by: BifBewalski @ (IJES/) - at January 16, 2022 06:00 PM (IJES/)

326 Tony Chachere's Seasoning, in blue can or green.
Posted by: Wolfus Aurelius

Green. I put that shit on everything.

Posted by: flounder, wrecker, hoarder, saboteur at January 16, 2022 06:01 PM (SH2Zi)

327 Gonna try pineapple upside down cake in a cast iron skillet tomorrow.

Posted by: Quarter Twenty at January 16, 2022 06:01 PM (jYQlA)

328 bluebell it looks easy, saved it.

Posted by: Skip at January 16, 2022 06:02 PM (2JoB8)

329 I had a piece of sablefish, aka black cod, turn into mush.

Fish monger said sometimes, if fish are too stressed before they die, stress hormones flood the meat and they turn to mush. The fish was not salvageable. I was pissed.

When I told him what happened, he gave me another lovely fillet which turned out wonderfully.

Posted by: nurse ratched at January 16, 2022 06:02 PM (U2p+3)

330 Hell yes! I am insanely proud of my sourdough bread!
---------
I'm going to try my hand at it. I really like sourdough bread.

Posted by: dartist at January 16, 2022 06:02 PM (+ya+t)

331 All right, Skip - I want a full report when you do!

Posted by: bluebell at January 16, 2022 06:03 PM (wyw4S)

332 nurse, I made wilted spinach with basil, mushrooms and shredded parmesan so I just threw it all on the plate together and dug in.

Posted by: Ben Had at January 16, 2022 06:03 PM (nbpZs)

333 >>condiments - my 9 year old grandson has recently decided he wants Tabasco on *everything*. i like it some, but not that much!


Heh. My son has been into seasoned salt - started with fries and now he'll shake it on so many things.

Posted by: Lizzy at January 16, 2022 06:03 PM (URNdm)

334 Mmmmmm. Beef sushi.

Posted by: Homer Simpson at January 16, 2022 06:04 PM (cWPjN)

335 I can't believe I wasted two hours laying scrabble when I could have been here. darn.
Anyways, I had the best beef carpaccio I have ever had while in Mexico last month. Large plate with perfectly laid out thin strips of beef with dots of pesto, shaved parmesan and a few scattered cherry tomatoes.

Posted by: sharon(willow's apprentice) at January 16, 2022 06:05 PM (Y+l9t)

336 hah, your chili recipe uses ground chili in a jar???

Sad. Just fucking sad.

Posted by: weft cut-loop at January 16, 2022 06:05 PM (zWpOF)

337 Hmmm, keto Hawaiian bread. It is not 'bad' per se, but it does have a weird texture. Kind of rubbery, maybe?

Posted by: Aetius451AD at January 16, 2022 06:05 PM (dNqv+)

338 The fish broke in a jillion pieces. Couldn't even get it out of the pan.

Posted by: Ben Had at January 16, 2022 05:52 PM (nbpZs) .

That is typically how I serve fish fillets, in pieces. You need a sturdy metal spatula to scrape it out. Cat fish holds up a little better than most.

Posted by: Javems at January 16, 2022 06:06 PM (AmoqO)

339 Why go to the trouble to shake a Manhattan yourself, if you have a blender?
Posted by: Splunge

Oh my! I'm feeling faint.

Posted by: Tonypete at January 16, 2022 06:06 PM (mD/uy)

340 Condiments - I've always liked sweet pickle relish on my macaroni and cheese.

Posted by: Homer Simpson at January 16, 2022 06:06 PM (cWPjN)

341 300 Had a cooking disaster yesterday. Pan fried some dover sole in butter, a little white wine and a dash of Herbs de Provance. The fish broke in a jillion pieces. Couldn't even get it out of the pan.
Posted by: Ben Had at January 16, 2022 05:52 PM (nbpZs)


Yikes. I want to say some combination of asking whether the butter was hot enough, and your spatula thin enough, but it might just be entirely that piece of fish.

Posted by: Splunge at January 16, 2022 06:07 PM (PQ4Fz)

342 > Some say avoid acidic stuff like tomato sauces. Others say it is no big deal if properly seasoned

Definitely a good idea to take the food out right away if you're doing that, lest the whole meal taste like an iron supplement.

I see that in some parts of the world where people tend to have iron deficiencies, they're giving cast iron "lucky fish" to the villagers, to be placed in food pots while cooking. Enough iron apparently leaches out to help with the deficiencies.

Posted by: Barack at January 16, 2022 06:07 PM (bW8dp)

343 (sock off, dammit)

Posted by: Rodrigo Borgia at January 16, 2022 06:10 PM (bW8dp)

344 Splunge, Could be any or all of those. I've just never had that happen before. I will say that the sole was paper thin.

Posted by: Ben Had at January 16, 2022 06:10 PM (nbpZs)

345 All I said was that this piece of fish is good enough for Jehova!

Posted by: Duke Lowell at January 16, 2022 06:10 PM (eA1RV)

346 Quarter Twenty when kid to teenager my grandmother made it often in that way, happy baking

Posted by: Skip at January 16, 2022 06:10 PM (2JoB8)

347 I'm realizing that I've never fried fish, only baked it in the oven (or grilled it, occasionally). I guess I'll keep doing it that way. I never heard of fish breaking apart like that or turning to mush.

I wonder what would stress a fish, that would cause it to turn to mush like that?

Posted by: bluebell at January 16, 2022 06:11 PM (wyw4S)

348 Maybe pan fry the fish, remove from the pan and then deglaze with the wine and pour over the fish.

Posted by: sharon(willow's apprentice) at January 16, 2022 06:11 PM (Y+l9t)

349 Why go to the trouble to shake a Manhattan yourself, if you have a blender?
Posted by: Splunge


There's a big time bartender who uses a blender to make cocktails at home with I think 3 ice cubes per cocktail.

Hw claims it makes cocktails with the perfect temperature and dilution.

Can't remember his name though.

Posted by: naturalfake at January 16, 2022 06:11 PM (5NkmN)

350 One way to make soy sauce is with soy beans and wheat. It is goes through a brewing/fermentation process. Another way to make it is to leave out the wheat. This version is called tamari. I believe that most gluten free soy sauces leave out the wheat are similar to tamari. Liquid aminos have no wheat in it.

Another way to make soy sauce is by a chemical process. If you are interested in the chemical process do some searches on the internet. Liquid aminos do not claim to be brewed/fermented in the traditional style so I assume they use the chemical process to make them. Chemicals are used to leech the soy beans to produce the sauce or liquid amino.

If a soy sauce or liquid amino does not say that it is brewed then it has been prepared by a chemical process.

If you don't want wheat and don't want a chemically prepared sauce, buy a brewed tamari. I prefer them myself.

If you want an organic item, stay away from liquid aminos. The apple cider vinegar says it is organic. The liquid aminos do not say they are organic.

Posted by: IdahoFred at January 16, 2022 06:12 PM (BXYv0)

351 bluebell moved the site up to top of my favorites list so won't forget it soon.

Posted by: Skip at January 16, 2022 06:12 PM (2JoB8)

352 Can't remember his name though.
Posted by: naturalfake at January 16, 2022 06:11 PM (5NkmN)
---------

Bitter Clinger?

Posted by: bluebell at January 16, 2022 06:12 PM (wyw4S)

353 Siracha... good on everything you want a bit of kick with. Pizza to chalupas.

Posted by: lin-duh at January 16, 2022 06:12 PM (UUBmN)

354 I made a banana bread this afternoon and had an excellent dinner planned, Veal piccata with Israeli couscous but now maybe too lazy to do it. Might end up being a steak and cheese sandwich and homemade cole slaw.

Posted by: sharon(willow's apprentice) at January 16, 2022 06:13 PM (Y+l9t)

355 I'm realizing that I've never fried fish, only baked it in the oven (or grilled it, occasionally). I guess I'll keep doing it that way. I never heard of fish breaking apart like that or turning to mush.

I wonder what would stress a fish, that would cause it to turn to mush like that?
Posted by: bluebell at January 16, 2022 06:11 PM (wyw4S)


Probably too long in the fish case. Fish doesn't age well.

Posted by: naturalfake at January 16, 2022 06:13 PM (5NkmN)

356 Hey, Ben Had. Frying pork chops again. Last weeks came out so good family wanted them again. I took your suggestion and soaked them in buttermilk overnight. I added some Frank's this morning to the mix. We'll see how these come out.

Posted by: olddog in mo at January 16, 2022 06:13 PM (ju2Fy)

357 bluebell moved the site up to top of my favorites list so won't forget it soon.
Posted by: Skip at January 16, 2022 06:12 PM (2JoB
----------

Not good enough, Skip. Print it out and tape it to your oven door.

Posted by: bluebell at January 16, 2022 06:13 PM (wyw4S)

358 @292 Splunge.
Have you ever used the frozen pearl onions? Already peeled, those were a game changer for me. Now I find myself making recipes that use them more often now that I don't have invest that kind of labor.

After going to three stores for eight items, I've decided tonight's dinner is a nice high end organic/Italian pasta with whatever veg in the fridge needs to go and a crusty bread imma make into buttery garlic bread.

Posted by: ravenmother at January 16, 2022 06:16 PM (pTdRU)

359 sometimes I just want to make a roast chicken, not a meal for eight people!
*******

Ha, I feed a family of 7 and I don't get anything less than 4lbs or 2 lbs of meat. I feed a party every day. I need the Franken- chicken.

Posted by: Sassy -on vacay at January 16, 2022 06:18 PM (xSICi)

360 I can't print, I use favorites mainly to go to sites so will see it

Posted by: Skip at January 16, 2022 06:19 PM (2JoB8)

361 358 @292 Splunge.
Have you ever used the frozen pearl onions? Already peeled, those were a game changer for me. Now I find myself making recipes that use them more often now that I don't have invest that kind of labor.
Posted by: ravenmother at January 16, 2022 06:16 PM (pTdRU)


Yes! They're fine for this recipe. I used what I could find, which was one measly 12 oz bag, and hand-peeled the rest (1 1/2 lbs). For whatever reason, frozen pearl onions are nearly impossible to find at multiple stores in my area. I got the last bag at a Whole Foods 25 minutes away. An employee said it's really rare that they get them in at all.

Posted by: Splunge at January 16, 2022 06:19 PM (PQ4Fz)

362 Tonight: Roast Beast in balsamic mustard crust, roast garlic taters, roast carrots with MAPLE SYRUP glaze and a fresh salad. Two bottles of a good South African red blend. Because there are two of us!

Posted by: Huck Follywood at January 16, 2022 06:19 PM (g4S+4)

363 olddog, the buttermilk thing is amazing.

Posted by: Ben Had at January 16, 2022 06:19 PM (nbpZs)

364 btw, there is organic tamari sauce.

Also, I don't have a dispute with Bragg company. I think people think they are buying something "really" healthy when they have no idea what it is.

Posted by: IdahoFred at January 16, 2022 06:21 PM (BXYv0)

365 An easy way to make sole is to spread a filling on the filet and then roll it up and bake it. Quick and easy.

Posted by: sharon(willow's apprentice) at January 16, 2022 06:21 PM (Y+l9t)

366 I saw Misused Soul open for Bad Brains back in '79.

Posted by: f'd at January 16, 2022 06:22 PM (vrz2I)

367 lbs). For whatever reason, frozen pearl onions are nearly impossible to find at multiple stores in my area. I got the last bag at a Whole Foods 25 minutes away. An employee said it's really rare that they get them in at all.
Posted by: Splunge at January 16, 2022 06:19 PM (PQ4Fz)

Those damn hoarders and wreckers at Big Onion.
I've been lucky one of the "nice" Wal Marts in my metro area carries them pretty consistently. Or at least they did. I feel like 2022 is when the Covid Op disruptions really ramp up.

Posted by: ravenmother at January 16, 2022 06:22 PM (pTdRU)

368 The Tamari I've had is excellent. It tasted like it should be expensive, but wasn't.

Posted by: Splunge at January 16, 2022 06:22 PM (PQ4Fz)

369 I built a ham and cheese quiche today. Now I have a quick easy breakfast every morning this week. At 4am on a workday I just want something I can heat n' eat.

Posted by: DB at January 16, 2022 06:23 PM (geLO8)

370 My other cooking adventure was making fry bread and then using that instead of tortillas for fajita chicken tacos.

Posted by: Ben Had at January 16, 2022 06:23 PM (nbpZs)

371 Just finished a bowl of home made chili over cornbread, topped with minced garlic, grated cheese, and a dollop of sour cream. *buuuurp*

Posted by: CrotchetyOldJarhead at January 16, 2022 06:24 PM (7keLb)

372 >>Those damn hoarders and wreckers at Big Onion.

my local store doesn't have frozen onion rings

FWP

Posted by: DB at January 16, 2022 06:24 PM (geLO8)

373 I can't print, I use favorites mainly to go to sites so will see it
Posted by: Skip at January 16, 2022 06:19 PM


Cursives, foiled again!

Posted by: Cap'n Skip's Second Grade Teacher at January 16, 2022 06:24 PM (a3Q+t)

374 The website for McCormick spices has recipes.
I recently tried one for no-cook eggnog that you mix up in the blender. Pretty good.

Posted by: Quarter Twenty at January 16, 2022 06:25 PM (jYQlA)

375 I guess I shouldn't have insulted President Brandon, when it was Big Onion all along.

Posted by: Splunge at January 16, 2022 06:26 PM (PQ4Fz)

376 Pearl onions are canned as well?

Posted by: Skip at January 16, 2022 06:26 PM (2JoB8)

377 My Mom & I used to eat homemade steak tartare and play Trivial Pursuit. The rest of the family thought us weird.

Yes, chickens be getting YUGE! A single boneless, skinless breast half weighing in at around a pound is insane!

Posted by: Posting "First" should be a killin' offense! at January 16, 2022 06:27 PM (6afFh)

378 Onion Pop was a bad dude.

Posted by: Joe Biden at January 16, 2022 06:27 PM (9sjiB)

379 Pearl onions are canned as well?

Posted by: Skip at January 16, 2022 06:26 PM (2JoB

They weren't up to the task.

Posted by: flounder, wrecker, hoarder, saboteur at January 16, 2022 06:28 PM (SH2Zi)

380 377 Yes, chickens be getting YUGE! A single boneless, skinless breast half weighing in at around a pound is insane!
Posted by: Posting "First" should be a killin' offense! at January 16, 2022 06:27 PM (6afFh)


Yeah, it's freaky. I made a couple of ducks recently, and there was about as much meat in two ducks as there would be in one modern chicken of about the same weight.

Posted by: Splunge at January 16, 2022 06:28 PM (PQ4Fz)

381 Going to go stand in the kitchen til I figure out what to make for dinner.
BBL for the gun thread.

Posted by: sharon(willow's apprentice) at January 16, 2022 06:29 PM (Y+l9t)

382 Splunge, have you tried a blackberry/sage sauce with your duck?

Posted by: Ben Had at January 16, 2022 06:31 PM (nbpZs)

383 I like a hamburger on the rare side, but it always worried me. I keep reading contradictory things. Steak I've always known is relatively safe even pretty rare.

I can't stand the flavor of meat that is really well done, just has no flavor.

Posted by: Blago at January 16, 2022 06:31 PM (vt534)

384 Had steak tartare a coupla times because my wife's grandfather was a German butcher and it was his favorite. Made with tenderloin, Worchestshire sauce, indentation on top for the raw egg yolk. I enjoyed it, especially after four or five Seven & Sevens (this was the Seventies), but I wouldn't necessarily go out of my way to have it again.

Posted by: Caliban at January 16, 2022 06:31 PM (HgGBT)

385 I made a dozen deviled eggs this morning and they are all gone. Good thing I didn't make two dozen or they would be all gone too.

Posted by: f'd at January 16, 2022 06:31 PM (vrz2I)

386 Been snowing for a time, ground is covered

Posted by: Skip at January 16, 2022 06:32 PM (2JoB8)

387 376 Pearl onions are canned as well?
Posted by: Skip at January 16, 2022 06:26 PM (2JoB


I think you're right, but it's hard to imagine that they can be made suitable. I routinely use canned bamboo shoots and water chestnuts. But I get rid of the horrible canned flavor with a trick I was taught: put them in boiling water for 10-15 seconds, then rinse in cold water until cool. Works great. But onions seem too permeable for that to work well.

Posted by: Splunge at January 16, 2022 06:32 PM (PQ4Fz)

388 I used to tie pearl onions to my belt.

Posted by: Presidentish Biden at January 16, 2022 06:32 PM (jYQlA)

389 385 I made a dozen deviled eggs this morning and they are all gone. Good thing I didn't make two dozen or they would be all gone too.
Posted by: f'd at January 16, 2022 06:31 PM (vrz2I)


Got a recipe? I love deviled eggs, and I'm kind of amazed I've never made them.

Posted by: Splunge at January 16, 2022 06:33 PM (PQ4Fz)

390 I just filled out an application. It was 4 pages long and required personal and family history going back about 30 years. Lots of questions about my residence, income, how many vacations do we take, what is traffic like on my street, how many rooms in my house, etc.
What was the application for, you may ask?
Adoption of a 9 month old cat.

Posted by: gourmand du jour at January 16, 2022 06:33 PM (jTmQV)

391 Deviled eggs, sweet or dill relish?

Posted by: f'd at January 16, 2022 06:33 PM (vrz2I)

392 Adoption of a 9 month old cat.
Posted by: gourmand du jour at January 16, 2022 06:33 PM (jTmQV)


Yeah, but that's worth it!

Posted by: Additional Blond Agent, STEM Guy at January 16, 2022 06:33 PM (ZSK0i)

393 Pot Roast is in the over... gotta start the potatoes soon...

Posted by: Romeo13 at January 16, 2022 06:34 PM (oHd/0)

394 *stands up wind from f'd*

Posted by: Ben Had at January 16, 2022 06:34 PM (nbpZs)

395 Hi, horde! Just got here. Welcome back, CBD. Glad you're on the mend.

I used to use that Bragg's liquid aminos when I was a vegetarian. It's kinda like soy sauce, if I remember right. Added nice flavor to soups and stuff. Lots of vegetarians just use extra garlic to make up for lack of flavor, but I don't much like garlic, so the Bragg's did the job.

Posted by: April -- dash my lace wigs! at January 16, 2022 06:35 PM (OX9vb)

396 Dang it, i posted downstairs.

Poor.man lobster. Boiling liquid is as sweet as 7up or sprite, whence the recipe originates. Fillet of Northern Pike is the fish used.

Posted by: Cicero Kaboom! Kid at January 16, 2022 06:35 PM (n/szn)

397 Our family kicks in for grass fed beef. I have to cook it way less than the crap from the store.

Posted by: dartist at January 16, 2022 06:35 PM (+ya+t)

398 Posted by: gourmand du jour at January 16, 2022 06:33 PM (jTmQV)
--
kitty!

Posted by: Weasel at January 16, 2022 06:35 PM (0IeYL)

399 I don't mind. The missus came home from the Petco and saw him, fell in love immediately.
Same as with me, I guess.

Posted by: gourmand du jour at January 16, 2022 06:36 PM (jTmQV)

400 382 Splunge, have you tried a blackberry/sage sauce with your duck?
Posted by: Ben Had at January 16, 2022 06:31 PM (nbpZs)


Ben Had, no. When I make ducks, it's always a Chinese food endeavor. In this case, the ducks were dried under a fan, brushed with a honey-soy mixture that should have contained maltose but I couldn't find maltose, dried under a fan again, then roasted in the oven, then sliced, including the skin, then wrapped in field-expedient Mandarin pancakes (the thinnest flour tortillas I could find) brushed with hoisin sauce, with shredded scallion whites.

My natural prejudice against combining fruit and meat is dissolving, because the combination of blackberry and sage and duck sounds amazing. Especially if you're not skimping on the sage.

Posted by: Splunge at January 16, 2022 06:36 PM (PQ4Fz)

401 And I cooked it all by mice elf.

Posted by: klaftern at January 16, 2022 06:37 PM (taPSh)

402 Except I didn't come from Petco...

Posted by: gourmand du jour at January 16, 2022 06:37 PM (jTmQV)

403 My natural prejudice against combining fruit and meat is dissolving, because the combination of blackberry and sage and duck sounds amazing. Especially if you're not skimping on the sage.
Posted by: Splunge at January 16, 2022 06:36 PM (PQ4Fz)

Ham and grilled pineapple in the summer... Yummm.

Posted by: Romeo13 at January 16, 2022 06:37 PM (oHd/0)

404 390 I just filled out an application. It was 4 pages long and required personal and family history going back about 30 years. Lots of questions about my residence, income, how many vacations do we take, what is traffic like on my street, how many rooms in my house, etc.
What was the application for, you may ask?
Adoption of a 9 month old cat.
Posted by: gourmand du jour at January 16, 2022 06:33 PM (jTmQV)

That's the ticket for blue hellholes. We tried to adopt in Madison, WI. No dice. We were liberal enough, it seems. So, we drove 1-1/2 hours to Milwaukee. $30 and out the door with pup.

NOT worth the hassle. You can always find a work around.

Posted by: tcn in AK, Hail to the Thief at January 16, 2022 06:38 PM (eKvjl)

405 My other cooking adventure was making fry bread and then using that instead of tortillas for fajita chicken tacos.
Posted by: Ben Had at January 16, 2022 06:23 PM (nbpZs)


Once upon a time, we were at an Indian Reservation with the kiddos in New Mexico.

For lunch they had a stand serving fresh indian Frybread folded like a taco and filled with chunks of stewed Green Chili Pork.

That was delish! No beer though.

So, that can be your next Indian Frybread adventure with beer!!!

Posted by: naturalfake at January 16, 2022 06:38 PM (5NkmN)

406 Last tartare I had was a Korean place in Towson. Seoul, as I recall. Last carpaccio was had at the Back Bay Brewing Company in Boston. They had cigars on the menu, as that was the custom in those days...

Posted by: Joe Kidd at January 16, 2022 06:38 PM (bUGMk)

407 385 I made a dozen deviled eggs this morning and they are all gone. Good thing I didn't make two dozen or they would be all gone too.
- Posted by: f'd at January 16, 2022 06:31 PM (vrz2I)

Did somebody eat them, or did they just...leave?

Posted by: MW at January 16, 2022 06:38 PM (u33s0)

408 I feed raw meat to all of my cage fighters. Seasoned with a little gunpowder.

Posted by: Dr. Bone at January 16, 2022 06:38 PM (6liew)

409 Splunge, I cook the blackberries in Merlot and use lots and lots of sage.

Posted by: Ben Had at January 16, 2022 06:39 PM (nbpZs)

410 *"Got a recipe? I love deviled eggs, and I'm kind of amazed I've never made them."

Posted by: Splunge

Well no I just make them. Boil eggs, split and take out the yolks. If you want sweet relish mash and mix them with some mayo and a little mustard and spoon into the halves. If you like dill relish use some mustard and a little mayo. Sprinkle with seasoned salt and that's just it.

Posted by: f'd at January 16, 2022 06:39 PM (vrz2I)

411 409 Splunge, I cook the blackberries in Merlot and use lots and lots of sage.
Posted by: Ben Had at January 16, 2022 06:39 PM (nbpZs)


If I hadn't already married Mrs Splunge...

Posted by: Splunge at January 16, 2022 06:39 PM (PQ4Fz)

412 Deviled eggs often have a little paprika sprinkled on top.

Posted by: gourmand du jour at January 16, 2022 06:40 PM (jTmQV)

413 naturalfake, that sounds really good. I'll try that next, Thanks.

Posted by: Ben Had at January 16, 2022 06:41 PM (nbpZs)

414 Can't remember his name though.

Posted by: naturalfake at January 16, 2022 06:11 PM (5NkmN)

Beelzebub.

Posted by: CharlieBrown'sDildo at January 16, 2022 06:41 PM (Q9lwr)

415 Just used the cast iron pan to brown some leftover egg noodles with fresh cabbage. Added some burger, onions, mushrooms and sour cream. Delish! And the pan cleaned up with hot water and a paper towel.

BTW, I reseason the pan after each use. Takes 5 minutes.

Posted by: JTB at January 16, 2022 06:41 PM (7EjX1)

416 "Ox tail $11"

Same as in town.

Posted by: Ox tail hook scandall at January 16, 2022 06:41 PM (n/szn)

417 381 Going to go stand in the kitchen til I figure out what to make for dinner.
BBL for the gun thread.
Posted by: sharon(willow's apprentice) at January 16, 2022 06:29 PM (Y+l9t)

Tonight is Sunday dinner: roast beef, mashed garlic potatoes with gravy, vegetable sticks of various kinds, probably homemade strawberry applesauce for dessert. I'm thinking martinis to start, maybe a lemon drop with dessert.

The only other thing I've had today was a lovely bloody Mary DH made for me this afternoon.

Sundays are getting better.

Posted by: tcn in AK, Hail to the Thief at January 16, 2022 06:41 PM (eKvjl)

418
re: big chickens

It makes more sense than the ridiculously-small chicken wings and legs they use for "hot wings."

I mean, let the chickens grow a little, eh?

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 06:42 PM (q+RdX)

419 Deviled eggs made with Coleman's mustard mixed in with the mayo. You're welcome..

Posted by: Joe Kidd at January 16, 2022 06:42 PM (bUGMk)

420 And I cooked it all by mice elf.
Posted by: klaftern at January 16, 2022 06:37 PM


I've heard temperature control can be difficult when cooking over mice elf. Does it take a lot of them?

Posted by: Duncanthrax at January 16, 2022 06:43 PM (a3Q+t)

421 My Grandmother made duck with apple raisin dressing, a soupy concoction she would cook the duck in in a pressure cooker. Delicious.

Posted by: davidt at January 16, 2022 06:44 PM (9sjiB)

422
If I'm not mistaken, "Bragg" is the same firm that sells bottled apple cider vinegar.

Their brand is supposedly a "mom and pop" operation, but it's really not.

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 06:44 PM (q+RdX)

423 I've heard temperature control can be difficult when cooking over mice elf. Does it take a lot of them?
Posted by: Duncanthrax at January 16, 2022 06:43 PM (a3Q+t)

You adjust the temperature by pulling on their little tails.

Posted by: tcn in AK, Hail to the Thief at January 16, 2022 06:44 PM (eKvjl)

424 *stands up wind from f'd*

I didn't eat them all. I got two. #1&2 sons are in the house.

Posted by: f'd at January 16, 2022 06:44 PM (vrz2I)

425 Eggs WILL.walk.away after 20.days.

Posted by: Devil.eggs coming home.to roost at January 16, 2022 06:45 PM (n/szn)

426 Hey folks...

I hear a shaker in the distance...it sounds like...Martinis!

Thanks for all the comments, even you Maple syrup people!

Posted by: CharlieBrown'sDildo at January 16, 2022 06:46 PM (Q9lwr)

427 deviled eggs- a dab of mayo with horseradish, gorgonzola cheese and crumbled bacon.

Posted by: Ben Had at January 16, 2022 06:46 PM (nbpZs)

428
Oh speaking of cooking mice...

holy smokes, there's a video on Youtube for "Fried Rats," and it's no joke. Yes, they are "asian."

It's a creepy video.

Posted by: Soothsayer's Untrue But Accurate Tales at January 16, 2022 06:47 PM (q+RdX)

429 *stands up wind from f'd*
Posted by: Ben Had at January 16, 2022 06:34 PM


Adding beans and cabbage to one's diet of deviled eggs enhances marketability.

Posted by: Stephanie Matto at January 16, 2022 06:47 PM (a3Q+t)

430 " Deviled eggs often have a little paprika sprinkled on top. "

I don't taste it. I just started not salting the mix and sprinkling the top with Lowery's seasoned salt. I think it has paprika and celery in it.

Posted by: f'd at January 16, 2022 06:48 PM (vrz2I)

431 My natural prejudice against combining fruit and meat is dissolving, because the combination of blackberry and sage and duck sounds amazing. Especially if you're not skimping on the sage.
Posted by: Splunge at January 16, 2022 06:36 PM (PQ4Fz)

Duck and Pork are two meats that love fruits...

Posted by: Nova local at January 16, 2022 06:48 PM (exHjb)

432 CBD, Thank You. It's so good to have you back.

Posted by: Ben Had at January 16, 2022 06:49 PM (nbpZs)

433 deviled eggs- a dab of mayo with horseradish, gorgonzola cheese and crumbled bacon.
---------
That sounds really good. I'm lucky I live so far away, you'd be letting the dogs out on me.

Posted by: dartist at January 16, 2022 06:49 PM (+ya+t)

434 Posted by: Ben Had at January 16, 2022 06:46 PM (nbpZs)

VERY nice.....

Posted by: CrotchetyOldJarhead at January 16, 2022 06:50 PM (7keLb)

435 It's Armageddon on the east coast because it snowed.

Hey, they knew it was coming, they could have prepared, they could have told everyone to stay home until the streets were cleared, but no, they'd rather have snowpocalypse.

Such bullshit. It's winter. Sometimes we get winter weather. Get the hell over it. Two weeks ago we had hurricane force winds in the Matanuska Valley. Did the new media notice? No.

Honestly.

Posted by: tcn in AK, Hail to the Thief at January 16, 2022 06:50 PM (eKvjl)

436 The horseradish sounds good. I'll have to try that. I have used bacon bits too.

Posted by: f'd at January 16, 2022 06:50 PM (vrz2I)

437 429 *stands up wind from f'd*
Posted by: Ben Had at January 16, 2022 06:34 PM

Adding beans and cabbage to one's diet of deviled eggs enhances marketability.

Posted by: Stephanie Matto at January 16, 2022 06:47 PM (a3Q+t)

More like flammability.

Posted by: tcn in AK, Hail to the Thief at January 16, 2022 06:51 PM (eKvjl)

438 Once saw Emeril do an interesting venison recipe. Soaked cranberries in red wine overnight, browned the venison in garlic butter then added the cranberries and a little of the wine.

Posted by: davidt at January 16, 2022 06:51 PM (9sjiB)

439 I made blue cheese deviled eggs with bacon before and they were very popular. Didn't try the horse radish though and I grow it in my garden.

Posted by: lin-duh at January 16, 2022 06:51 PM (UUBmN)

440 I hear a shaker in the distance...it sounds like...Martinis!

Thanks for all the comments, even you Maple syrup people!

Posted by: CharlieBrown'sDildo

i think that may be the tumbler cleaning spent brass...

Posted by: BifBewalski @ (IJES/) - at January 16, 2022 06:52 PM (IJES/)

441 Pickled jalapeno garnish for them.devil.aigs.

Posted by: Devil.eggs coming home.to roost at January 16, 2022 06:52 PM (n/szn)

442 My mother used to mix lingonberries with sausage and then cover the mess with cornbread and cook it in the oven. It wasn't bad, and it was certainly inexpensive.

Posted by: tcn in AK, Hail to the Thief at January 16, 2022 06:52 PM (eKvjl)

443 Splunge, I'll send you my recipes for pork medallions cooked in peachello with nutmeg and ginger and apples.

Posted by: Ben Had at January 16, 2022 06:53 PM (nbpZs)

444 For whatever reason, frozen pearl onions are nearly impossible to find at multiple stores in my area. I got the last bag at a Whole Foods 25 minutes away. An employee said it's really rare that they get them in at all.
Posted by: Splunge at January 16, 2022 06:19 PM

Those damn hoarders and wreckers at Big Onion.
I've been lucky one of the "nice" Wal Marts in my metro area carries them pretty consistently. Or at least they did. I feel like 2022 is when the Covid Op disruptions really ramp up.
Posted by: ravenmother at January 16, 2022 06:22 PM


I can't find hominy. Two weeks in a row the Walmart in my AO hadn't a single can of hominy

Posted by: AltonJackson at January 16, 2022 06:53 PM (DUIap)

445 410 *"Got a recipe? I love deviled eggs, and I'm kind of amazed I've never made them."

Posted by: Splunge

Well no I just make them. Boil eggs, split and take out the yolks. If you want sweet relish mash and mix them with some mayo and a little mustard and spoon into the halves. If you like dill relish use some mustard and a little mayo. Sprinkle with seasoned salt and that's just it.
Posted by: f'd at January 16, 2022 06:39 PM (vrz2I)

And stupid easy (the way my mom made them) is 1/2 a grated sweet onion (so it's liquid-like) into 12 egg yolks with s/p and then mayo til it's creamy - refill the egg white with the mix and make everyone happy - they can add all the extras on top themselves...this is what I make a group b/c it has one allergen usually - the egg - b/c I get a soy free mayo...

Posted by: Nova local at January 16, 2022 06:53 PM (exHjb)

446 443 Splunge, I'll send you my recipes for pork medallions cooked in peachello with nutmeg and ginger and apples.
Posted by: Ben Had at January 16, 2022 06:53 PM (nbpZs)


Well I'm not going to turn that down, whether I know what peachello is or not. And this time I will thank you in timely fashion!

Posted by: Splunge at January 16, 2022 06:54 PM (PQ4Fz)

447 Wife always makes too much of anything, then I have to eat leftovers for 10 days. She said if I didn't like it I could do the cooking. Left overs don't sound so bad now.

Posted by: Ronster at January 16, 2022 06:54 PM (wCVx7)

448 Do the Snowpocalypso limbo dance...

Posted by: klaftern at January 16, 2022 06:55 PM (taPSh)

449 Splunge, Peachello is the white peach version of lemoncello.

Posted by: Ben Had at January 16, 2022 06:56 PM (nbpZs)

450 Kidsharn is starting the steamed rice. Not too exciting, but broiled salmon and steamed broccoli will round out the meal. Oh yes - homemade teriyaki sauce!

My favorite.

Posted by: Rosasharn at January 16, 2022 06:56 PM (PzBTm)

451 435 It's Armageddon on the east coast because it snowed.

Posted by: tcn in AK, Hail to the Thief at January 16, 2022 06:50 PM (eKvjl)

We were promised 6 to 9 inches in southern Ohio. A few flakes this afternoon, then rain. Then freezing rain. I made sure I ground coffee, because the ice will probably knock out the power, and I am NOT going to be stuck trying to grind beans with a hammer again.

Posted by: April -- dash my lace wigs! at January 16, 2022 06:57 PM (OX9vb)

452
I can't find hominy. Two weeks in a row the Walmart in my AO hadn't a single can of hominy
Posted by: AltonJackson
--------

Turnip tops...can't find any turnip tops.

Posted by: Mike Hammer, etc., etc. at January 16, 2022 06:57 PM (+74Cc)

453 Brown a couple pork chops then add a sliced apple and onion. place the chops on top and bake for about 30-40 minutes (depending on chop thickness).

Posted by: Joe Kidd at January 16, 2022 06:58 PM (bUGMk)

454 We were promised 6 to 9 inches in southern Ohio. A few flakes this afternoon, then rain. Then freezing rain. I made sure I ground coffee, because the ice will probably knock out the power, and I am NOT going to be stuck trying to grind beans with a hammer again.
Posted by: April -- dash my lace wigs! at January 16, 2022 06:57 PM (OX9vb)

Get a manual coffee mill/grinder.

Posted by: Insomniac - Outlaw. Hoarder. Wrecker. at January 16, 2022 06:58 PM (II3Gr)

455 In line with CBD's earlier thread about modern miracles combined with the food thread. Given how I like both beans and cabbage, a modern miracle is Beano. For my comfort and to avoid straining Mrs. JTB's tolerance.

Posted by: JTB at January 16, 2022 06:59 PM (7EjX1)

456 I can't find hominy. Two weeks in a row the Walmart in my AO hadn't a single can of hominy
Posted by: AltonJackson at January 16, 2022 06:53 PM (DUIap)


I know! I couldn't find any this week either.

What the hell kind of shortage is it when you can't even find hominy?

A bad one. FJB.

Hominy grits? Zero.

Posted by: naturalfake at January 16, 2022 06:59 PM (5NkmN)

457 450 Kidsharn is starting the steamed rice. Not too exciting, but broiled salmon and steamed broccoli will round out the meal. Oh yes - homemade teriyaki sauce!

My favorite.
Posted by: Rosasharn at January 16, 2022 06:56 PM (PzBTm)

So you serving this in a bowl with the rice on the bottom, then salmon and broccoli on the rice with the sauce drizzled on top - if so, you could probably charged $20 a bowl like the restaurants do!

I love salmon, so your dinner is on my "I wish I had fresh salmon in the fridge for tomorrow" wish list...

Posted by: Nova local at January 16, 2022 07:00 PM (exHjb)

458 AltonJackson. I'll be glad to send you some.

Posted by: Ben Had at January 16, 2022 07:00 PM (nbpZs)

459 Get a manual coffee mill/grinder.
Posted by: Insomniac - Outlaw. Hoarder. Wrecker. at January 16, 2022 06:58 PM (II3Gr)

That is the smart solution, and just can't seem to remember it when I'm shopping.

Posted by: April -- dash my lace wigs! at January 16, 2022 07:02 PM (OX9vb)

460 Just saw the talk about deviled eggs. Hard boil eggs, chill. Cut eggs in half, scoop out yolks into bowl and mash with fork. Add Mayo, yellow mustard, pepper and bacon bits. Scoop into whites, stand back as eggs are inhaled.

My eggs are very popular.

Posted by: Rosasharn at January 16, 2022 07:02 PM (PzBTm)

461 Still the food thread? Okay...

Raw meat? Don't care if it's fish or beef. No. Just no. God gave us fire for a reason.

Chili - Painfully, mouth-burning, lip-melting hot. But a spoonful of sour cream and extra cornbread was all it took to make it...um...still stupidly hot but fun to eat. Yup. Beans are ... tolerable. Carrots... well... I won't mention MiladyJo putting them in her pizza sauce. But never the chili.

Bragg Liquid Aminos - used it for years instead of soy sauce. (Does this emphasize my hippie cred, too?) Strangely, it's ... basically soy sauce. Biggest problem is what to call it. "Pass the, uhh, liquid aminos" just doesn't sound right. They have one now made with coconut instead of soy.

If any of this has already been covered... so what?

*sniff sniff* What's cookin'? MiladyJo says, soup. Chicken soup. Mmmm.

Posted by: mindful webworker - chicken soup for the tummy at January 16, 2022 07:03 PM (hhV2L)

462 NOOD

pew pew

Posted by: Helena Handbasket at January 16, 2022 07:03 PM (llON8)

463 Well, of course. Gun thread is nood. Willowed by >this< much.

http://acecomments.mu.nu/?post=397412

Posted by: mindful webworker - rootin' tootin' shootin' at January 16, 2022 07:04 PM (hhV2L)

464 Thanks to those who mentioned the Kitchenaid attachment to make ice cream. Bought it for Jules for Christmas despite her saying she didn't want any more kitchen gadgets.

She loves it. Working on our 3rd batch. First was Fr Vanilla w/ cut up Rollos, delish. Second was lemon, also good. Not sure what she's up to tonight, she snagged my M&M Caramels but was looking for the missing vanilla flavoring. We will see.

Posted by: Farmer at January 16, 2022 07:06 PM (55Qr6)

465
>I can't find hominy. Two weeks in a row the Walmart in my AO hadn't a single can of hominy.

Did we lose a war? This isn't America. This isn't even Mexico!

Posted by: Homer Simpson at January 16, 2022 07:08 PM (jYQlA)

466 Belatedly, gotta add - Bragg is the hippie food equivalent of Dr. Bronner's soap.

Posted by: mindful webworker - all one God state, doc, a one in a million... at January 16, 2022 07:09 PM (hhV2L)

467 I grew up eating hominy. Mom told me it was cooked popcorn. Put salt and butter on it and you can almost taste it. I don't like peaches. Too fuzzy. Not sure what that makes me.

Posted by: Javems at January 16, 2022 07:09 PM (AmoqO)

468 Mash them aig yolks.with a tater masher for.devil.aigs. go easy on the mayo, put into a baggie, snip corner out of baggie, pipe yolks into aig half.

Posted by: Devil.eggs coming home.to roost at January 16, 2022 07:11 PM (n/szn)

469 My eggs are very popular.
Posted by: Rosasharn at January 16, 2022 07:02

I will bet, never tried bacon bits but we sure will now. Sometimes use paprika, it seems to be for visual appeal, but really does add a flavor.

My grt grandmother, Flossie, used to pickle boiled eggs in beet juice, nice purple result. Don't recall if she deviled them, maybe, seems like it was an Easter thing. Memoriess o good family food heritage...

Posted by: Farmer at January 16, 2022 07:12 PM (55Qr6)

470 As those chickens leave the three pound range and head to the four and a half pound range they get increasingly tougher. Thankfully we have an Amish grower near by and we can still get the young, tender birds.

Posted by: Sergeant Major at January 16, 2022 07:34 PM (ToA/Q)

471 That chili looks like the chili con carne served at Casa Rio on the Riverwalk. Absolutely amazing.

Posted by: Happy at January 16, 2022 07:38 PM (tCI6l)

472 Honestly those raw meat recipes are basically a chef one day going "I wonder if I could get away with this?"

Posted by: Christopher R Taylor at January 16, 2022 08:01 PM (KZzsI)

473 124
When sterilizing raw meat, do you favor a cobalt-60 source, or an x-ray setup?
----
Well the Co-60 is cheaper to use since after the initial outlay to purchase/steal it, there is no external power usage needed. X-rays are safer (no rays when the power is off) but consume electricity. X-rays are great for dentists.
I'm for cosmic rays - cost is zero. If one knows a tame pilot of high-flying jets, or a cosmonaut or two, then even better.

Posted by: Ciampino at January 16, 2022 08:21 PM (qfLjt)

474 The other night, I had both a pork steak and a beef steak for dinner. I call it earf and turf.

I dry-brined both steaks with sriracha salt for about seven hours, then pan-fried them with a little bit of wagyu tallow. On the side, I had green beans with lemon pepper.

Not to brag or anything, but it was pretty awesome!

Posted by: Prothonotary Warbler at January 16, 2022 09:38 PM (H3MF8)

475 I once judged a chili cookoff in Flatonia Texas. If chili is an idea, most of the contestants had bad ones.

Posted by: Bob at January 16, 2022 11:53 PM (EKvcR)

476 52 - stick with the banneton, and keep it very well floured. instead of the emile henri, buy a big enough enameled cast iron dutch oven from Lodge for 1/3 the price. They have a metal knob on the lid and are good for at least 500F. Flip your loaf onto a piece of quality parchment paper, lift off the banneton, mist the dough with water, then score 3/4" deep at an almost flat angle with a bread knife. one big cut in an arc. lift the paper and the loaf into the preheated dutchie, lid on, 450-460 oven for 18, then lid off for 20. you will have beautiful bread.

Posted by: drew458 at January 17, 2022 12:08 AM (Olcxz)

477 I ate tartare in college because a local bar had it out for free during the Packer game. I choked it down because it was free protein and I need my few dollars to buy beer.
I haven't touched it since.

Posted by: Gomjabber at January 17, 2022 06:49 AM (gx8aE)

478 I wish I saw your post yesterday morning because I would have been first in line to you how delicious and inviting your tartar looks. I have always eaten hamburger tartar since I was a young girl. My grandfather turned me on to it and I love it. However, I haven't had any in the last 2 yrs because I don't buy really high grade ground beef so I when I eat it I say to myself- you gotta stop this before you get sick. But after see your tartar I am going to go get some steak tartar and enjoy every bite. Thanks, I enjoy your food blog.

Posted by: sidney at January 17, 2022 09:20 AM (7/kmB)

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